Intra-Department relationship

-
INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
Post a Comment

Airline Catering

-

AIRLINE CATERING

Unlike the other transport system like the rail or ocean liners, air transport carry pre-plated food on board as there is no facility available on airline for cooking or presentation. Most airlines design or plan flight-catering establishments or kitchens to meet their requirements.

The system was to continue until the country was nationalized and was divided into two separate corporations, one for domestic route and the other for international.

Modernization and expansion increased the carrying capacity of passengers in both airlines. It was necessary to increase and expand the catering services with a standard compatible to the cost of airline ticket.

To cope with the need of international airline carrier several flight kitchens were established in Bombay (Mumbai), Delhi, Calcutta (Kolkata) and Chennai. Air India started a subsidiary company called the HCI (Hotel Corporation of India) with a view to operate flight kitchens and accommodate passengers in five star hotels at the major airports. Indian airlines also started a subsidiary company called the Allied service to establish flight kitchens at airports where there are no HCI flight catering establishments. There are plans to establish flight kitchens and hotels at the new domestic airport complex in Chennai. This will be a part of Allied service chain.

Meals served in the aircraft during the journey are included in the ticket fare. Most airline meals are deep-frozen, often in blast freezers. Blast freezers are units, which freeze hot food within seconds to prevent the loss flavor as well as bacteria from breeding. The food items are placed in individual casseroles and are stored in the freeze until required. They are transported in portable freezers or on dry ice to the aircraft. They are then heated as required with the aid of microwave oven and served to the passengers.
TajSats and sky chefs are two of the more prominent airlines catering establishments in india .

Location: India

Comments

Post a Comment

Popular posts from this blog

Intra-Department relationship

-
INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
Read more

Station Waiter

-
STATION WAITER Station Waiter is known as the Captain. He is responsible for the actual service of food and beverage. He is responsible to maintain his own station and side-boards. He is responsible to settle the bill before the guest departs. He is responsible for the clearance of his tables and side-boards. He is responsible to receive and give a proper hand-over from the preceding to the following shift respectively. He is supposed to carry-out the additional responsibilities which are allotted to him by the senior captain. The steward is supposed to carry out the maintenance of stock of cutlery, linen, crockery at all times in a shift. The steward is supposed to suggest a food and beverage dish to a guest and/or when required.
Read more

Welfare Catering

-
WELFARE CATERING This category of catering is done not for the objective of making money but as a welfare measure for the target group. One of the major factors in such kind of catering is the consideration of the cost. Since this kind of catering is done as a welfare measure and no profit is expected, so cost becomes a very important factor. Non-commercial operation include catering services in institution such as prison, schools, hospitals, and industries, colleges, universities and old age homes . Among the different branches of welfare catering , the following are the most important ones: Industrial Catering Institutional Catering Service Catering 1 Industrial Catering This branch of welfare catering is carried out in the industrial units or manufacturing units. In the manufacturing industries food is cooked for three levels of employees. They are the shop floor level workers, the supervisors and the managers or executives. While the menu is planned for the s
Read more