FLIGHT CATERING

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. To the average person, now
used to air travel, this may not seem remarkable. 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. In
view of this, some might say that it is not just remarkable that air travellers
may dine so well; it is remarkable that they can do so at all.
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. The airline companies also gave
their thought on catering aspects. 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.
A BRIEF HISTORY

Early commercial foodservice: The first airlines were created after World
War I by former military pilots. Their purpose was mail delivery, not
passenger transport. Passengers were gradually included on flights...Since
passengers were considered an necessary evil by the pilots who ran ...the
airlines, no thought was given to any foodservice for them, although the
pilots and other members of the crew might sometimes share a box lunch
sandwich or a thermos of coffee with them. It was not until 1936, with
the development of the DC-3, that the first airplane galley was
introduced by American Airlines. That galley was quite primitive by
modern standards as there was no electrical power available for heating
foods or beverages, and all hot foods and liquids were boarded at ready-to-
serve temperatures and held in hot thermoses. Three years later, the Boeing
307 Stratoliner, the first aircraft with a pressurized cabin that permitted
commercial flights above the weather, was developed with a galley no more
advanced than that of the DC-3. Primitive though it was, the DC-
3...revolutionized air travel in the United States, and it was in this plane
that routine, planned passenger foodservice became the standard for the
industry...Also in the 1930s, Pan American Airways developed extensive
galleys on their flying boats.

By the mid-1930s, airlines were beginning to realize the importance of

inflight foodservices and were becoming concerned about both the quality of
the food products available and the high prices charged by the airport
terminal restaurants wehre they usually bought their food supplies. United
Airlines...was the first airline to recognize the marketing potential of
inflight foodservice as the competition of airlines increased. United
FOUND AN ANSWER TO THE PROBLEM answer to the problem--build its
own flight kitchens at airports where its flights landed. The first
experimental kitchen was completed in Oakland, California in December
1934. Operating its own kitchen was so successful for United...United
eventually built a chain of twenty kitchens throughout the United States..

Pioneering caterers: Marriott was one of the earliest inflight caterers as a

result of innovative actions by William Kahrl, the manager of a new Marriott
Hot Shoppe across the road from Washington's Hoover Airport (now
Washington National Airport) in the late 1930s. First aerial
restaurant[1925]: The First aerial restaurant car in the world is now
engaged on the regular London-Paris airway service. A uniformed steward,
the first aerial waiter, is in attendance, and passengers, and passengers on
the aeroplane can obtain hot and cold meals while flying thousands of feet
in the air.

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. Maxson called the first
convection oven it designed the Whirlwind Oven: it had a heating element in
the fort of a fan and held six meals. 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.

DEFINING AIRLINES CATERING

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.

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. The complexity of the
production procedures in the flight kitchen also increases the
microbiological hazards associated with this type of food preparation. 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.
Understanding the airlines catering, some salient features can be easily
identified which makes this kind of catering different from restaurant
catering:

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 to
the extent the 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. 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.

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. 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………

MAJOR STAKEHOLDERS

The in-flight catering industry consists of five major players: the airlines, or
their various representatives; the providers, in this case specialised flight
caterers; the suppliers, either to the providers or direct to the airlines; those
using the airline's services, that is the fare-paying passengers and
distributors.
a) Role of the passenger
A feature of the airline industry is the huge diversity of customers. Prior to
the 1960s, air travel was exclusive – only the very rich or government
employees would fly long haul. The development of jet aircraft and charter
airlines lead to mass air travel. Subsequently in the 1990s, the business
model was redesigned by the operators of so called low cost or budget
airlines.

b) Role of airlines
Airlines are responsible for the design of onboard service. This is affected by
the time of flight, length of flight, point of embarkation and disembarkation,
nationality or ethnicity of passengers, seat class (economy, business or
first), budget allowed by
the airline, price of food, seasonality of food, cost of labour to make a food
item, time required to serve the food, number of flight attendants available
to serve food, time needed to consume food, ability of meal to be consumed
in a small place on a plane, the time and effort needed to clear an item, the
needs and desires of the passengers, odours that may penetrate the cabin,
the ability of meal to be rethermalised and the ability of the meal to
withstand low humidity and pressures. Given this long list of variables it is
not surprising that the nature of onboard service varies widely from flight to
flight and airline to airline.

c) Role of caterers
Caterers have two main roles: to prepare items not bought in directly from
suppliers
to a state ready for loading on board and to assemble trays and trolleys.
Flight kitchens are always located near to major airports and are usually
used to 'manufacture' consumable food items. There are two main reasons
why menu items
may be made outside of airport-based flight kitchens: the cost of space and
the cost
of labour. Airport space is at a premium so often it is not feasible for a flight
kitchen to produce all of the meals needed for every seat class. For instance,
some flight kitchens or caterers may make their first-class, and in some
cases business-class,
meals from scratch at the flight kitchen and outsource all other meal
production.
The caterer is often in an unusual and sometimes difficult, position.
Although they are a customer of the supplier, the products used may not be
of their choosing but may have been determined by the airline. When the
products used are those purchased directly by the airline, caterers only
charge for a handling and storage fee of the product but not the cost of the
product. For instance, all liquor products for tax reasons must be purchased
by the airlines, either through a prepaid arrangement with the distributor or
through an arrangement whereby the charges are directly invoiced to the
airline. However, the caterer is often responsible for keeping and accounting
for any such products and these products are usually delivered directly to
the caterer’s bonded store. The challenge for caterers is that the products
are the property of the individual airlines served by the caterer. Products
belonging to one airline cannot be used for another, even if the two airlines
use identical products.

d) Role of suppliers
Suppliers may supply the inflight industry in two main ways. First, based on
the planned menus, the supplier receives direct orders from the airlines,
although they deliver their goods to flight kitchens operated by the
contracted caterers. Airlines buy direct from suppliers because they want to
have continuity of supply in all their stations, because they negotiate a
discount, or because they want to maintain a particular brand image.
Second, the supplier may supply the caterer directly, with
products that meet the contract specification.

Likewise suppliers have two approaches to manufacturing their products.

Some supply airlines (or their caterers) with their standard products,
whereas others make and supply specialist products specifically designed
for the in-flight kitchen. In the first instance, the manufacture of these
products is likely to take place in a factory or plant producing many other
products. The products for in-flight service may be slightly modified for that
market. For instance, spirits manufacturers need to bottle their spirits in
miniatures rather than 40 oz bottles. In the second case, the manufacturer
concentrates on simply producing a cycle of food items, often providing their
sole business and hence they can produce large amounts of these items to
be sold to the flight kitchen, as a method of outsourcing. These food
manufacturers can make these items in volume at a lower cost than the
flight kitchen can. The cost of labour to mass produce meals is obviously
cheaper a good distance away from large cities where airports must exist.
Historically it was mainly frozen meals, or ‘pop-outs’ as they are called in
the USA, that were outsourced in this way. Today all kinds of specialist food
items may be outsourced, such as canapes, ethnic meals, vegetarian items,
patisserie, and so on.

e) Role of distributors
Distributors are typically global logistics companies, specialising in moving
goods around the world, often in containers. They provide two main services
for airlines or caterers. They can distribute materials and meals from
vendor/suppliers to both the caterers and the airlines and they can track
the numbers, volumes, and brands of the products they distribute. Using a
specialised distributor or logistics company allows the airline and caterer to
better manage the flow of materials from aircraft to

INFORMATION NEED FOR FLIGHT CATERING

PRODUCTION SCHEDULE

As far as the airlines catering is concerned, hygiene is a very important

factor. It must be understood that although catering is important, flying the
aircraft is much more important than that as far as the Airlines companies
are concerned. Food is just a part of the entire flying experience. Another
important aspect of air catering is that it is not possible to delay the food in
any way. The flight cannot be delayed on the grounds that food has not
reached!!!!!!! Moreover, there is no opportunity of deviation from the pre – set
weight, rotation and presentation of food.

These aspects make the airlines catering much more challenging……….It is

important to be flawless and perfect as far as the production schedule is
concerned. There is no margin for error.

Presently in air catering, THREE DAYS CYCLE IS FOLLOWED….i.e,

Butchery and veg mise – en – place is done on day 1, the preparation and
subsequent chilling is done on day 2, packing and departure of food on day
3. To maintain this, the ordering of raw materials is done 4 days in advance.

The production is done one shift in advance………….The exact scheduling

can be done if the time calculations are done backwards.

WORK FLOW

The work of the Flight Catering can be broadly divided into two halves: The
cooking of food and its packaging and loading……….The responsibility of the
caterer ends after the food is handed over to the crew on board.
The Provisional load is placed 24 hours in advance. Exact figure can never
be given as there are bound to be variations due to last minute reservations
and cancellations. After the initial load is specified by an airliner, revised
load, if any, is also provided after a specified time gap. Buy on Board (BOB)
orders are revised three to four times as per the contract between the
airlines and the caterer. A KOT is raised accordingly and the food is packed
from the holding. The trays are also set up as per the requirements. (The
tray set up is not the responsibility of the production section)

As per the trend of the consumption and the rotation to be served, the
purchase ordering sheet is filled up. With the help of a proper software it
reaches on line to the purchase manager. The ingredients are ordered for
and duly checked at the receiving. Segregation of the stores are done.
Bottled and tinned products, rice, cereals, oil etc are sent to the store room.
The vegetables are washed and sent to the veg prep area. All the items
needing frozen storage is sent to the appropriate deep freezer. Egg, cheese
etc are sent to refrigerated storage. The kitchen can pick up the things as
per the requirement from the store through on – line requisition. The
receiving brings to the knowledge of the kitchen immediately any kind of
short supply. The store maintains a par stock of approximately one week’s
consumption.

The food is then processed keeping in view the production schedule. At every
processing point, temperature control is kept. Ultimately after the food is
prepared, except certain items, they are blast chilled and sent to the holding
areas from where they are portioned out in the Dish out area as per the KOT
received. Weight specifications and the presentation, if any must be strictly
adhered to here. After portioning, the food is again sent to the holding area.
These are loaded onto different trolleys. The operations take care of the food
from here. There are different coloured tags which help in easy identification
as to which material, be it raw of processed belongs to which day of the
week.

The operations double check and then the airliner representative seals the
trolleys. These are then loaded onto the hi loaders which take the food away
to the aircraft.

In every area there are area SOPs which are to be followed and the area
CCP to be strictly maintained.

• VOML(Veg Oriental Meal)

• GFL(Gluten Free Meal)

• MOML (Muslim Meal)

• HNML (Hindu Non veg Meal)

• AVML (Asian veg meal)

 • Kosher Meal (Jewish – not served in Tajsats)

• VLML (Veg Lacto Meal)

ABBREVIATIONS OF SPECIAL MEALS ON OFFER

• Jain meal

• Vegan meal (non dairy veg)

• Child meal (non spicy)

• LCML (Low Calorie Meal)

• DTML (Diet Meal)

• DBML (Diabetic Meal)

• LPML (Low Purine Meal)

• LSML (Low Salt Meal)

TRAY SET UP INTRICACIES

The tray set – up depends mainly on the course of meal and the items
offered are general ones irrespective of the rotation followed except in some
cases….. An example of tray set up configuration:
BREAKFAST:

• Cut fruits

• Bread rolls

• Yoghurt (in case of north Indian breakfast option)

• Coconut chutney (in case of South Indian breakfast)

• Tomato chutney (in case of South Indian breakfast)

• Jam and Butter sachet

There can be significance difference in the economy class and business class
set – up.

SNACKS:
• Mint chutney
• Cut fruits or desserts
LUNCH / DINNER:
• Salad (as per the rotation)
• Dessert (as per the rotation)
TRAY AND CART DETAILS:
Normally there are three types of trays, although every caterer has its own
standards.
• Full tray (for lunch / dinner)
• Quarter tray (snacks)
• Half tray (These are used for several courses and are carried in flights
doing more than one sector)
There are two types of carts, normally used with variations:

• Half carts: This can hold 14 full trays, 28 quarter trays and 14 half
trays

• Full carts: This can hold 28 full trays, 56 quarter trays and 42 half
trays.

These carts are put in the holding after being loaded as per the tag attached
to it. These are checked, sealed and loaded on to the high loader.

TROLLEY CONTROL FLOW CHART

OVEN CARTS: There are 8 racks. Each rack can hold 4 meals (300ml foil
box) OR 2 medium foil meals (500ml foil box) i.e, depending on the capacity
it can hold 32 meals or 16 meals.
FOOD HANDLING ON AIRCRAFT

Food storage and preparation for serving takes place in aircraft galleys,
which mostly have very limited space and equipment for this purpose. In
common with any kitchen, a galley has to provide the following: cold storage
areas, regeneration ovens, water boilers and beverage machines and the
stowage of waste products. On narrow-bodied aircraft, the meals are kept
chilled by using dry ice located within the trolley. Wide-body aircraft used
for long-haul flights are today usually equipped with refrigerators or chiller
units for trolleys.
HYGIENE CONTROL IN FLIGHT CATERING

While choosing menus for airlines, certain foods that can constitute a health
hazard should be avoided as an important preventive measure. Components
of aircraft meals can be placed into four risk categories: dangerous, high-
risk, medium- and low-risk items. Products that by nature can constitute
a risk as a ready meal, either as such or due to improper heat treatment on
board, are classified as dangerous items. These items include dairy products
containing raw milk, undercooked poultry and raw or undercooked eggs,
raw meat, raw shellfish and raw fish. Neither should raw sprouts be used as
components of cold meals due to known Salmonella outbreaks.
Products which are intensively handled after heat treatment are classified as
high-risk items. Such products include poultry and meat de-boned after
cooking, stuffed eggs, cold cuts, glazing, cooked shellfish peeled after heat
treatment. Medium-risk items have undergone a minimum of handling after
heat treatment and include fermented and air-dried meats and sausages,
stews, rice and pastas. Acidified foods, fresh fruits that can be peeled prior
to eating, canned fruits, bread and dry bakery items are considered to be
low-risk items.
Food handlers are a potential source of pathogenic micro-organisms, and
therefore training and practice for good personal hygiene is needed. Food
handlers should have a medical examination prior to employment, and
should be kept under regular medical surveillance. A person known or
suspected to be suffering from a disease likely to be transmitted through
food or any person afflicted with infected wounds, skin infections or sores
should not be allowed to work in contact with any unpacked foods. In order
to ensure that food suppliers have implemented and maintain a sufficient
control level in their production plant, flight caterers should audit their
suppliers.
Official control : The official control of flight kitchens depends on the
national legislation of the country where the premises are located. A strict
compliance to HACCP aspects are essential and the Standard
Operating Procedures must be as per the HACCP guidelines. There
must be audits from time to time to ensure that there is no deviation
from the standards.
  ISSUES AND TRENDS
All commercial activity is subject to external forces. These forces inevitably
cause an industry to change and adapt over time. Typically, companies scan
the environment in order to identify factors that may affect them in the
future in order to develop new policies and new products and services. Such
scanning is usually organised under five main headings:
• Political forces
• Economic factors
• Social trends
• Technological change
• Environmental concerns
In reality, many external events span more than one of these categories. For
instance, the creation of a single currency (the ‘euro’) in Europe is
predominantly an economic issue, but it also has political and possibly
social effects too. The flight catering industry is no exception to this. There
are probably five main issues that will significantly affect the whole
industry.

• The first key issue is industry structure. Until the 1990s, the
industry was highly fragmented with many small companies, often
with only a national or regional presence. During the last fifteen years,
the industry has seen significant concentration and the emergence of
two very large global companies. Linked to this has been an increase
in airlines contracting out their catering provision rather than
operating their own facilities.

• The second key issue is competition. The growth of large firms in the
industry has significantly increased competition in the industry. This
has occurred at a time when airlines are increasingly competitive,
especially with the major growth of low cost carriers. This has led to a
significant pressure on costs and has implications for the profit
 margins of flight catering companies. This challenge has only
increased due to other pressures.

• The third issue is security. Throughout most of the second half of the
twentieth century, the world order was based around the so-called
‘cold war’ between the western world and the Soviet bloc. With the
break up of the Soviet bloc, the world order has changed significantly
with a major shift towards terrorism based on religious
fundamentalism. The use of aircraft in the attack on the New York
World Trade Center on 11 September 2001 has led to security
becoming a major issue.

• The fourth issue is outsourcing. Pressure on costs and increased

competition has led flight catering companies to re-think their
business model. They are thinking of themselves less as caterers and
more as experts in logistics. Much of the production activity in
kitchens is being outsourced to food manufacturers and suppliers.

• The final issue is information technology and, in particular, the

Internet. The development of this has enabled firms to redesign their
processes and to manage through outsourcing. It also provides better
management information, thereby helping to monitor costs more
effectively.

FUTURE TRENDS

As airlines continue to demand higher quality inflight food offerings at lower

prices,
in flight caterers and suppliers are continually exploring new, innovative
and diverse
ways of remaining competitive.

a) More diversity of onboard offer:

Airlines throughout the world are experimenting with different ways of
serving meals to passengers. These options include buy-on-board food
products, buy-at-the gate options, giveaway-at-the-gate and offering a picnic
bag rather than tray-set.

b) More blurring of stakeholders in the supply chain:

Suppliers have begun to eliminate some elements of the supply chain so
that they can supply airlines from wherever their factories are located. This
is often in direct competition with airline caterers and typically involves
using disposable packaging
that eliminates the need for tray assembly and even trolley assembly.

c) Process Improvement in Flight Kitchens:

With the external pressures from customers and competitors, it is not
surprising that all flight catering firms are seeking to reduce their costs by
operating more efficiently.
To do this they have turned to the lessons learned in manufacturing and
assembly
plants – most especially the concepts of lean or agile manufacturing and
just-in-time production. The approach being adopted varies from firm to
firm, and from plant to plant, but some clear trends are evident.

These are:
• Average cycle time (i.e, total processing time) in the industry used to be
about 24 hours – some plants have reduced this to 8 hours
• Reducing cycle time has been achieved by taking ‘waste’ out of the system
– wasted time, wasted movement, too much stock, unnecessary
transportation, etc.
• An industry norm was that each aircraft need 3.5 sets of equipment (one
set on the plane, one being cleaned at the point of departure, one ready for
loading at the point of arrival, and a half set to cover losses and breakages).
By reducing cycle time, global caterers have significantly reduced the total
amount of equipment in the system
• Less equipment frees up space in plants to enable revision to process
layouts, simplify inventory control, and generally use space more efficiently
• Inventory management is switching to the kanban system, i.e,
standardised bins of each inventory item.
• Non-standard catering, such as for special meals, is being outsourced to
specialist suppliers.
 INSTITUTIONAL AND INDUSTRIAL CATERING

I. TYPES

 Profit oriented - commercial canteens, restaurants, café, etc. within

the premises catering to all the people (students, staff, visitors, etc.)
 Running on break even - industrial canteens, college canteens
catering to staff requirements only.
 Subsidized - serving meals as a part of employee/ student welfare
schemes.
 Mostly Institutional and industrial catering are non-profit oriented.

II. MENU CONSIDERATIONS

 Cyclic menu for regular meals and limited choice in canteens.

 Nutritional requirements are kept in mind while planning menu.
 Reasonable prices consistent with service offered.
 Menus are relatively simple, which can be prepared by limited kitchen
staff in limited time.
 Special menus are prepared for special occasion like on festivals,
functions and parties.

III. PROBLEMS ASSOCIATED

 Menu fatigue
 Blending nutritional aspect with taste is little difficult. E.g. porridge is
a healthy food but most of the people do not like it.
 Portion control
 People eat in varied proportions, for example men eat more than
women, people doing physical labour eat more than those doing office
work.
 Staff serving food finds it difficult to meet the expectations of
consumers. E.g.-everyone cannot be given a leg piece of chicken etc.
 Also a large number people are to be fed in a limited time.
 Arranging adequate facilities and managing them is a challenge, like
space of dinning hall, seating arrangements, food and water service,
etc.
 Chef has work within tight budgets and yet has to meet the high
expectations of consumers.

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 VOLUME FEEDING IN INDIA

The difference between small and mass food production is very difficult to
define. Most food standards, principles and large number of techniques are
the same. Some define quantity food production ( for volume feeding ) as the
production of 25 or more portions. A report compiled by the National
Restaurants Association, lists food service units under two major groupings

1. Commercial or those establishments which are open to the public, are

operated for profit and which may operate facilities and / or supply
mela service on a regular basis for others.
2. Non-commercial (as employee feeding in schools, industrial and non-
commercial organisations), education, government of institutional
organisations which run their own food service operations. Food
services in schools and universities, hospitals and other
transportation armed services, industrial plants and correctional units
are in the second group and may not show a profit or even balance
out financially at the break even point.

SALIENT FEATURES

1. To serve hygienically prepared wholesome food.

2. Food is primarily as a service to complement their other activities and
contribute to the fulfillment of the objectives of the institute.
3. Cyclic menus
4. Not profit oriented
5. Educational experience for those who are involved as they happen to
experience different regional cuisine through the cyclic menus. As a
result, the food habits become more flexible.

Quantity control quantity control and portion control are very important. A
good quality standard, should cover essential characteristics that indicate
quality in a product. Quality control programmes make it possible to serve
as a consistent standard. Employee evaluation, taste panel, scoring
customer reaction and other menus can be used to evaluate quality.

Good purchase specifications and finding the right product to suit the
production need can do much to raise and maintain the quality standards.
Proper forecasting of quantities needed in production and controlling portion
size are two essentials of good quality controls. Portion size varies according
to food, type of meal and patron, cost of the food, appearance. Adults,
teenagers and small children consume different quantities and portion sizes
vary from them. Men eat more than women, an individual doing hard work
eats more than other doing sedentary tasks.

Giving liberal quantities of less costly foods and smaller ones of the more
expensive foods can be practised. The portion appearance is affected by the
portion size and shape of the dish, decoration and width of the rim, dish
colour and food arrangement.

OFF PREMISES CATERING :- Off premises catering has always been a

specialised business. It is the service of meals in offices, clubs, canteens and
also in individual homes. In this reference, premises means the area where
food is planned and prepared. Its growth has been tremendous and there is
a vast improvement of the equipment used. It covers everything from take
home meals to the most elaborate meals at weddings.

QUALITY OF A GOOD PARTY CATERER :- The success of any catering

service depends upon the person behind the venture. He must have good
contact with the people who will be most likely to make use of his services.
He must be able to perform these services satisfactorily and must employ
suitable, efficient and capable staff. Most important he must be able to serve
tasty, eye appealing food deliver it to its destination on time at right
temperature.

COMPLEXITIES OF PARTY CATERING :- Party catering like other skilled

technical jobs is highly specialised job. While profit is an interesting part of
the catering industry, the multitude of activities throwing a challenge to the
caterer, is the difficult side of the coin. If careful consideration is given to
certain small details and the people concerned take active participation. It
will increase turnover, improve profits and generally enhance the reputation
of the caterer. There are no get standard procedures and formula for a
successful caterer. Procedures and techniques vary from job to job to place
and according to the requirement of the occasion. The facilities available and
the cost factor also plays an important role.

PLANNING OF THE MENU :- The arrangement of a suitable menu, perfect

from all points of view necessary for any successful party catering. The
caterer must be an individualist full of novel ideas and must be able to
pressure them profitable for the company and attractively for the client. The
dishes chosen should be fhuirless in quality rasry in and attractive in
appearance. Equally important is the cost of the dishes.

Nothing could be more disappointing and irritating to the guest as being

served a dish smaller in portion size than he was tole at the time of booking
the party. This could be avoided if the price of an item is given along with its
portion size. Every party, whether for 20 or for 2000 must be a speciality
and different from anything that has gone before. Clients seldom come to
the caterer and ask him to arrange a party like the one they have had
before, usually suggestions are wanted to make the party different,
something that is unique and will be talked about. The following points will
help in thoughtful planning of the menu.

1. Planning well in advance will ensure minimum amount of repetition of

the dishes.
 2. Planning a menu for a definite cycle of time have been found to be
different.
3. Variation must be produced by serving different vegetables and meats
having a colour contrast.
4. Seasonal availability is very important as parties are booked in
advance.
5. Nutritional balance must be ensured.
6. It must fir within the budget of the customer and to his satisfaction.
7. Equipment and personal must be adequate for the party.
8. The menu must adhere to the established standards of service and
must ensure quality and variety of the food.
9. It helps to procure stores in advance.
10. The occasion for which the catering is done is an important
factor and so the pattern of food will change accordingly.

To be successful, the menu must reflect the eating habits and

expectations of the restaurant market. The tastes of customers are
complex and varied and change from day to day and time to time.

EQUIPMENT : - These may include an assortment of good china, for

special occasions such as weddings and anniversaries, good hollow ware
and flatware, attractive glass and silverware, serving dishes of all kinds
and sizes, good quality linen and all kinds and types of buffet service
equipment. These are the items that the guest see and by which they
judge and catering establishment. For storage and transportation of
these equipment, it is important to have special boxes where the
equipment will fit. There are many kinds and types of kitchen equipment,
such as insulated carriers for soup, coffee and other beverages. There are
containers to carry ice cubes, portable hot cases to keep food warm and
also portable griddles. Caterers could also hire out tables, chairs and
other accessories on a contract basis.

CHECKLIST :- Various checklist help the caterers in smooth and

systematic functioning of the parties. Server should be informed before
service on the size of the portion by weight, Volume or count. The dish in
which they are served, the serving tool etc.

The use of standard recipe offers a sound basis for controlled portioning
and the achievement of a uniform product.

In almost all organisations where they have to cater to a large group of

people, the kitchen as well as the service areas will be well equipped. The
personnel handling the food will also be educated in the field of food
production, nutrition, hygiene and service.

MENU PLANNING IN VOLUME CATERING

In volume catering units, the main factors influencing the planning of
menus are as follows :

1. Cost :- This is one of the main considerations in menu planning. The

cost of the menu should be within the budgeted allowance of any unit
to be economically viable, whether it is run on a profit or non profit
basis.

2. Ease of preparation :- Since mass catering units provide for large

numbers, case of preparation of any dish must be considered.
Elaborate preparation is time consuming and may result in delays in
service of prepared foods leading to bad customer relations and
appearance of inefficiency.

3. Incorporation of leftovers :- Menus for mass catering should be

planned in such a way that any leftovers from one meal can be
incorporated in the next meal so as to avoid abnormal wastage, reduce
food cost.

4. Cyclic menus :- Menus should be planned in sets for a fortnight or for

a month. This is then repeated all over again for ease in operations.
Menus can be changed after such periods and seasonal foods can be
incorporated. This will help provide variety economically.

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