3/30/2017 FEASIBILITY STUDY

OF FLIGHT KITCHEN
AT LAHORE (AIIAP)
AIRPORT

Prepared By: Mr. IRFAN SHAMOON
REG. No. MBA (2.5)-Fall-2015-027
(IB&M) UET, LAHORE

TABLE OF CONTENT
1. INTRODUCTION
2. HISTORY AND EXPERIENCE OF PROMOTORS
3. RESULTS OF ALREADY WORKING FLIGHT KITCHENS
4. PROPOSED FLIGHT KITCHEN
4.1 PLANT CAPACITY
4.2 FOOD MANUFACTURING PROCESS
4.3 TECHNICAL KNOWLEDGE
4.4 LAND AND BUILDING
4.5 INFRASTRUCTURE FACILITIES
4.6 WASTE FOOD TREATMENT
4.7 LABOUR
5. SCHEDULE OF IMPLEMENTATION OF PROJECT
6. PROJECT COST
7. MEANS OF FINANCING FLIGHT KITCHEN PROJECT
8. WORKING CAPITAL
9. MARKETING AND SELLING
10. PROFITABILITY AND CASH FLOW
11. MODE OF REPAYMENT OF LONG TERM DEBT
12. APPROVAL AND PERMISSIONS
13. COLLATERAL SECURITIES

1

INTRODUCTION:
When someone is travelling at 600 miles per hour, six miles above the surface of the earth, it
becomes possible to dine in five-star luxury. Now average person used to air travel, this may not
seem amazing. 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 m 2 and
weighs six tones 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 travelers may dine so well; it is remarkable that they can do so
at all.

In-flight catering is a business that provides food service at a remote site, specifically airline
companies. It involves providing meals for passengers on board an aircraft as well as for restaurants
situated at airport terminals. Modern airports have a variety of food and beverage outlets to cater to
the increasing number of air passengers. Catering to passengers on route is normally contracted out
to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated
by the airline itself as an independent entity.

The airline industry is a vast international business that is central to world economies. In today's
environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight
catering is a central part of these strategies at all levels: be they customer satisfaction, marketing,
operations or logistics.

In Pakistan there is already two well equipped flight kitchens, one in Karachi and other in
Islamabad, serve culinary delights ranging from delicious Pakistani delicacies to tempting Western
cuisines to more than 15,000 passengers every day, traveling on domestic and international flights.
There is no flight kitchen present in Lahore and more than 12,000 passengers every day travel on
domestic and international flights. A well-equipped and up-to-date flight kitchen is therefore,
proposed in Lahore for flight catering services at Allama Iqbal International Airport.

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a leading premier company in ground and cargo operations. The two Flight Kitchens are also equipped with food testing microbiological laboratories which conduct stringent daily microbiological tests to ensure that food produced is safe. since February 2006. Special meals which are customized according to the passengers’ requirements like Diabetic Meal. traveling on domestic and international flights. PIA flight kitchen is HACCP Certified which is an international certificate on food hygiene. Low Cholesterol Meal and Baby Meals are also offered to our passengers upon request. the management control of the Karachi Flight Kitchen has been given to Singapore Air Terminal Services (SATS). Accordingly.000 passengers every day. The chefs have undergone overseas training to further hone their skills.History and Experience of Promoters: PIA . and inflight catering. 4 . In fact. Several of PIA’s top chefs have also been posted to overseas flight kitchens to share their expertise in cooking skills.Flight Kitchens: PIA runs two modern. Cost Calculations. In addition to serving sumptuous food. The kitchens are supported by strong production and operation teams including expatriate chefs who have a diverse experience in international cuisines. PIA Flight Kitchens also cater to VVIP flights and Chartered flights for top government officials and foreign delegates. and Management Information Systems are managed through cutting-edge technology and modern business tools. nutritious and palatable. Menu Planning. Vegetarian Meal. well-equipped Flight Kitchens in Karachi and Islamabad that serve culinary delights ranging from delicious Pakistani delicacies to tempting Western cuisines to more than 15. Portion Control. to further enhance the quality of food on board the flights. SATS has initiated an extensive renovation of the Karachi Flight Kitchen to upgrade its infrastructure and are establishing extremely stringent quality control standards that shall ensure the highest quality and hygiene levels. All the other related processes like Inventory Control.

Emirates Flight Catering: Emirates Flight Catering was formed out of Emirates Abela Catering Company in 2003. with a combined average daily meal uplift of 70. United Arab Emirates. In early 2006. Emirates Flight Catering (EKFC) is an in-flight catering service based in Dubai. and operates from Emirates Flight Catering Centre which has a capacity of producing over 115. with a combined average daily meal uplift of 70.[1] Also in the 2006. EKFC began operations at a new catering facility dedicated to service the flights of Emirates Airline.000 meals daily.000 staff. EKFC provided 22 million airline meals in 2006 and projected production of over 25. EKFC employs 5.000 m2(107.021 sq ft). a 10. It now produces more than 26 million meals per year and has a fleet of 100 high loader trucks. which provides catering and support services for Emirates Airline and all other airlines based at Dubai International Airport.000. In July 2005. The older facility is now used to serve all 120 of the international airlines operating out of Dubai Airport.5 million meals in 2007. The facility can produce over 115.639 sq ft) facility capable of producing 30 million meals annually.5 million meals in 2007. It is a subsidiary of The Emirates Group. EKFC opened its Linencraft laundering plant. and a capacity to handle 50 tonnes of laundry and dry cleaning output per day.000 meals daily. The Company provided 22 million airline meals in 2006 and over 25. EKFC directly employs over 8.000. 5 . including a special vehicle for the Airbus A380. The facility has a total area of 10. EKFC began operations at its new Food Point facility.400 staff.500 m2 (113.

Another important aspect of air catering is that it is not possible to delay the food in any way. Butchery and veg mise is done on day 1. is also provided after a specified time gap. These aspects make the airlines catering much more challenging. It must be understood that although catering is important. Buy on Board (BOB) orders are revised three to four times as per the contract between the airlines and the 6 . revised load. “THREE DAYS CYCLE IS FOLLOWED” . packing and departure of food on day 3. The responsibility of the caterer ends after the food is handed over to the crew on board. 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 preparation and subsequent chilling is done on day 2.Plant Capacity: Description I Year II Year III Year IV Year V Year Capacity Utilization 50% 60% 70% 80% 80% FOOD MANUFACTURING PROCESS: PRODUCTION SCHEDULE: As far as the airline catering is concerned. It is important to be flawless and perfect as far as the production schedule is concerned. There is no margin for error. rotation and presentation of food. there is no opportunity of deviation from the preset weight. The Provisional load is placed 24 hours in advance. The flight cannot be delayed on the grounds that food has not reached Moreover. The production is done one shift in advance. 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. hygiene is a very important factor.e.i. if any. To maintain this. Exact figure can never be given as there are bound to be variations due to last minute reservations and cancellations. Presently in air catering. After the initial load is specified by an airliner. the ordering of raw materials is done 4 days in advance. The exact scheduling can be done if the time calculations are done backwards.

cheese etc are sent to refrigerated storage. The vegetables are washed and sent to the veg prep area. The food is then processed keeping in view the production schedule. 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. Ultimately after the food is prepared. With the help of proper software it reaches on line to the purchase manager. the food is again sent to the holding area. The kitchen can pick up the things as per the requirement from the store through on – line requisition. cereals. Segregation of the stores are done. oil etc are sent to the store room. After portioning. At every processing point. temperature control is kept. As per the trend of the consumption and the rotation to be served. These are then loaded onto the Hi-loaders which take the food away to the aircraft. The store maintains a par stock of approximately two week’s consumption. The operations double check and then the airliner representative seals the trolleys. The operations take care of the food from here. • VOML (Veg Oriental Meal) • GFL (Gluten Free Meal) • MOML (Muslim Meal) • HNML (Hindu Non veg Meal) 7 . Bottled and tinned products. In every area there are area SOPs which are to be followed and the area CCP to be strictly maintained. The trays are also set up as per the requirements. the purchase ordering sheet is filled up. if any must be strictly adhered to here.caterer. All the items needing frozen storage is sent to the appropriate deep freezer. Egg. except certain items. A KOT is raised accordingly and the food is packed from the holding. rice. The receiving brings to the knowledge of the kitchen immediately any kind of short supply. These are loaded onto different trolleys. Weight specifications and the presentation. 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 ingredients are ordered for and duly checked at the receiving.

• 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. 8 . 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.

although every caterer has its own standards. These carts are put in the holding after being loaded as per the tag attached to it.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. 56 quarter trays and 42 half trays. These are checked. sealed and loaded on to the high loader. TROLLEY CONTROL FLOW CHART OVEN CARTS: 9 . normally used with variations: • Half carts: This can hold 14 full trays. • 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. 28 quarter trays and 14 half trays • Full carts: This can hold 28 full trays.

the meals are kept chilled by using dry ice located within the trolley. 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. On narrow-bodied aircraft. depending on the capacity it can hold 32 meals or 16 meals.e.There are 8 racks. regeneration ovens. Wide-body aircraft used for long-haul flights are today usually equipped with refrigerators or chiller units for trolleys. a galley has to provide the following: cold storage areas. water boilers and beverage machines and the stowage of waste products. Each rack can hold 4 meals (300ml foil box) OR 2 medium foil meals (500ml foil box) i. HYGIENE CONTROL IN FLIGHT CATERING 10 . In common with any kitchen.

stews. companies scan the environment in order to identify factors 11 . raw shell fish and raw fish. There must be audits from time to time to ensure that there is no deviation from the standards. cooked shellfish peeled after heat treatment. Components of aircraft meals can be placed into four risk categories: dangerous. Neither should raw sprouts be used as components of cold meals due to known Salmonella outbreaks. In order to ensure that food suppliers have implemented and maintain a sufficient control level in their production plant. certain foods that can constitute a health hazard should be avoided as an important preventive measure. Official control: The official control of flight kitchens depends on the national legislation of the country where the premises are located. stuffed eggs. Products that by nature can constitute a risk as a ready meal. flight caterers should audit their suppliers. and therefore training and practice for good personal hygiene is needed. fresh fruits that can be peeled prior to eating. Food handlers are a potential source of pathogenic micro-organisms. bread and dry bakery items are considered to be low-risk items. either as such or due to improper heat treatment on board are classified as dangerous items. ISSUES AND TRENDS All commercial activity is subject to external forces. medium. These items include dairy products containing raw milk. Acidified foods. A strict compliance to HACCP aspects are essential and the Standard Operating Procedures must be as per the HACCP guidelines. high-risk. skin infections or sores should not be allowed to work in contact with any unpacked foods. Products which are intensively handled after heat treatment are classified as high-risk items. and should be kept under regular medical surveillance. rice and pastas.and low-risk items. undercooked poultry and raw or undercooked eggs. cold cuts.While choosing menus for airlines. Typically. canned fruits. Medium-risk items have undergone a minimum of handling after heat treatment and include fermented and air-dried meats and sausages. These forces inevitably cause an industry to change and adapt over time. A person known or suspected to be suffering from a disease likely to be transmitted through food or any person afflicted with infected wounds. Such products include poultry and meat de-boned after cooking. glazing. Food handlers should have a medical examination prior to employment. raw meat.

With the breakup of the Soviet bloc. For instance. Linked to this has been an increase in airlines contracting out their catering provision rather than operating their own facilities. often with only a national or regional presence. • The first key issue is industry structure. This has occurred at a time when airlines are increasingly competitive. During the last fifteen years. the world order was based around the so-called ‘cold war’ between the western world and the Soviet bloc. 12 . Such scanning is usually organized under five main headings: • Political forces • Economic factors • Social trends • Technological change • Environmental concerns In reality. The growth of large firms in the industry has significantly increased competition in the industry. • The second key issue is competition. There are probably five main issues that will significantly affect the whole industry. This has led to a significant pressure on costs and has implications for the profit margins of flight catering companies. The flight catering industry is no exception to this. the creation of a single currency (the ‘euro’) in Europe is predominantly an economic issue. that may affect them in the future in order to develop new policies and new products and services. Throughout most of the second half of the twentieth century. but it also has political and possibly social effects too. • The third issue is security. Until the 1990s. This challenge has only increased due to other pressures. many external events span more than one of these categories. the industry has seen significant concentration and the emergence of two very large global companies. the world order has changed significantly with a major shift towards terrorism based on religious fundamentalism. especially with the major growth of low cost carriers. the industry was highly fragmented with many small companies. 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.

thereby helping to monitor costs more effectively. Order) Supply Ability: 800 Piece/Pieces per Week if you need airline trolley urgently. They are thinking of themselves less as caterers and more as experts in logistics. Pressure on costs and increased competition has led flight catering companies to re-think their business model. • The final issue is information technology and. the Internet. Much of the production activity in kitchens is being outsourced to food manufacturers and suppliers. Port: Shanghai 13 .• The fourth issue is outsourcing. It also provides better management information. in particular. Plant and Machinery Required for Kitchen: AIRCRAFT AVIATION SERVICE TROLLEY FOR AIRLINE: US $385-495 / Piece | 1 Piece/Pieces you can buy 1pc airline trolley for sample at first (Min. please contact us. The development of this has enabled firms to redesign their processes and to manage through outsourcing.

Specifications Place of Origin: 14 .

used in aircraft Structure: Roll Container Material: Aluminium. China (Mainland) Brand Name: RSJD Model Number: 330G Usage: Storage. simple operation and good braking capability. aluminum alloy Wheel: Four-wheel Color: blue. Hubei. Aluminium Drawer or PP Drawer: 14 pcs Packaging & Delivery Packaging Details: bubble foam. container to pack aircraft service trolley for airline Delivery Detail: Shipped in 20 days after payment Technical specifications of drawer trolley for airline The drawer trolley for airline trolley is designed for transporting food and drink to the passengers on an aircraft. The 14 rows of integrated shelf supports allow for ample storage making food trays easy and convenient to load and remove. 15 . sliver Length: 405mm Width: 302mm Height: 1030mm Wheels: four wheels Drawer: 7pcs Load capacity: 90kg Capacity: Tray: 28 pcs. It features a clean appearance.

Order) Supply Ability: 20 Set/Sets per Day flight drying conveyor type dishwasher Port: 16 . Brake The brake assembly is rugged.300-5. COMMERCIAL KITCHEN DISHWASHER EQUIPMENT BS2600A: US $5. stainless steel.800 / Set | 1 Set/Sets flight type dish washer (Min. The door. Door lock Rugged but easy to operate. each of the four wheels assemblies have stainless steel fittings with two rubber wheels — each wheel with double bearings. The top panel is made of a textured.The door of the meal-cart can be completely opened until it is flush with the side (270°) — it is kept open and kept from swinging shut by magnets. side panels. latch door bar and three-point door bar with lead-filled hole and a hole for attaching a padlock are available. The side panels and both of the doors are comprised of a hard foam core sandwiched between powder-coated or PVC-film protected aluminum panels. The aircraft company selects the decorative color adorning the outside.3 . The inner surface of the side panels is aluminum sheet with integrated drawer guides. The back door of the meal cart can be equipped with cool air and hot air windows if the customer requires. bottom and top panel can be disassembled for replacement or maintenance — lowering the maintenance cost.Cabinet The cabinet is an insulated box and can keep both hot items hot or cool items cool. Brakes are operated using a pair of red and green pedals (red for engaging the brake and green for releasing it).

45KW Dishwasher Voltage/Frequency: 380V / 50HZ Cleaning Number: 1900 Dish / hour for dishwasher Water pressure: 0. restaurants. China (Mainland) Brand Name: BoShu Model Number: BS2600A-4-36 Model: BS2600A flight type dish washer Features: Cleaning for flight drying conveyor type dishwasher Dimensions: L2600*W830*H1450mm Power of electric heat: 45KW for flight drying conveyor type dishwasher Power of steam heat: 2.3-3kg/c square meters Advantage: High efficiency and energy saving Applications: Hotels.. Ltd. shanghai (any port in China) Supplier: meilin ji Shanghai Bo Shu Kitchen Equipment Co. Specifications: Place of Origin: Shanghai. canteens 17 .

dishwasher packaging size: 2800*1000*1600mm .GW:330KG Technical Parameters Model No need special detergent commercial kitchen dishwasher equipment BS2600A Features Cleaning Dimensions: L2600*W830*H1450mm Material stainless steel SUS304 Cleaning 1900 Dish / hour Number: electric heat type 45KW Total power: steam heat type 2. 1 Set/wood.45KW 18 . Packaging & Delivery Packaging Details: Wood packaging.

restaurants. 1 Set/wood.Voltage 380V / 50HZ Water pressure: 0.GW:330KG 19 . canteens.04-0.3-3kg/c square meters water 10-50 degrees temperature: Water hardness: 0. packaging size:2800*1000*1600mm .105g/L steam inlet 1.0-3kg/c square meters pressure: Water 1 cubic (t) /4hours consumption: Moq 1 Set Advantage High efficiency and energy saving Applications Hotels. Package Wood packaging.

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China (Mainland) Brand Name: Tianyi Model Number: WTJ5160JSP Chassis: ISUZU Refrigeration Unit: US Carrier Gross Weight: 16000 kg Vehicle Weight: 12000 kg Van Box Dimension: 7200*2480*2400 mm Electric system: 24 V Packaging & Delivery Packaging Details: 21 .000 / Unit | 1 Unit/Units (Min. Order) US $135. Specifications: Place of Origin: Jiangsu..CATERING TRUCK (MANUAL TRANSMISSION): 1 Unit/Units (Min.000-175. Ltd. Order) Supply Ability: 15 Unit/Units per Month Port: Shanghai Supplier : Sam xu Jiangsu Tianyi Airport Special Equipment Co.

000kg Dimensions Overall dimension: 9800*2590*3800mm Van body (exterior) 7200(L)*2480(W) *2400(H)mm. A319. B727. MD11.000kg Gross vehicle weight 12. easy to read and simple to operate. The truck is widely used for the aircraft such as A300. Operating Performance (may slightly varies upon chassis applied): Front loading 2. A340. Tianyi catering truck WTJ5160JSP features finite element analysis optimized scissors lift that minimizes stress concentrations and provides low weight with long service life. and server-client communication between vehicles and central control station. B737. MD80 etc. DC8. Multiple interlocks mechanism and emergency stop systems prevent the potential damage to aircraft and personnel even the vehicle is malfunctioned at the worst scenario. non-skid aluminum floor Fixed Platform 1200mm(L)*2480mm(W). Quick.000kg Platform capacity 1000kg Driving speed max. B757. 30km/hr Electric system 24V DC Refrigeration Unit: US Carrier 22 ..750m to 5. A320. B747. A330. featuring sophisticated techniques. safe and reliable. the ergonomically-designed controls and gauges on the catering truck allow the operator to concentrate on production. B707. 1L—62. 1L—18.900m Payload 4. excluding Airbus A380. B767. anti-skid aluminum floor Weight (may slightly varies upon chassis applied) Gross weight 16. A318. insulated. more superior than the same kind truck with other China-made chassis. A310. Optional fleet management system offers integrated inter-vehicles communication and data transmission. B777. standard export packing Delivery Detail: 60 days Aircraft Catering Truck Tianyi catering truck WTJ5160JSP Refrigerated Aircraft catering truck adopts the chassis used in ISUZU chassis.

022-0. Order) Supply Ability: 100000 Piece/Pieces per Week Airline Catering Equipment Port: shanghai/ningbo-Airline Catering Equipment Specifications: Material: Aluminum. electro-hydraulically controlled Fleet manager 360°vision system RECTANGULAR DISPOSABLE POLLUTION-FREE AIRLINE CATERING EQUIPMENT: US $0. Aluminum Foil 23 .03 / Piece | 100000 Piece/Pieces Airline Catering Equipment (Min.Optional Equipment Tailgate Canopy.

Type: Container Use: Food. Eco-Friendly Certification: FDA. Airline Catering Equipment Place of Origin: Jiangsu. China (Mainland) Brand Name: LOVE-Airline Catering Equipment Model Number: F2705-Airline Catering Equipment Feature: Disposable.075mm Specification-Airline Catering Equipment: Top Out 157*108mm Top In 144*94mm 24 . SGS Shape: Rectangular Specification: 157*108*27mm Weight: 5g Thickness: 0.

transport .used to prepare .Basic 131*82mm Depth 27mm Why Use Aluminum-Airline Catering Equipment? No other packaging material can match aluminium's ability.to conduct conventional heat . ATLAS FULL-SIZE / HALF-SIZE AIRCRAFT MEAL CART INFLIGHT CART AIRLINE MEAL TROLLEY AIRCRAFT GALLEY EQUIPMENT: US $10-65 / Piece | 1 Piece/Pieces in-flight trolley (Min.to withstand deep freeze temperatures.cook and serve a variety of foods. freeze .to accept being reheated in all types of oven .store . Order) 25 .

China (Mainland) Brand Name: YUBAO Model Number: XPD Keyword:: in-flight trolley Material: Solid Wood Color: Wood Color Made To Order: Acceptable Features: New Shape: Various Style: Modern Delivery Time: 10-20Days Warranty: 1 Year Usage: 26 .Supply Ability: 2000 Piece/Pieces per Month in-flight trolley Port: GuangZhou Port or ShenZhen Port Specifications: Place of Origin: Guangdong.

Furit.Cake.Carton Packing Inside Wood Frame Packing Outside 1Pcs/Carton in-flight trolley Delivery Detail: 10-20 Days in-flight trolley 27 . Food.Foam Packing.Sushi Dessert Display Packaging & Delivery Packaging Details: Sponge Packing.

00  3-3 US $18000.ENERGY SAVING COMMERCIAL RACK CONVEYOR FLIGHT DISHWASHER BSQ9800:  1-1 US $18800.00  >=4 US $17500. China (Mainland) Brand Name: 28 .00 Supply Ability: 20 Set/Sets per Day Port: shanghai (any port in China) Specifications Place of Origin: Shanghai.00  2-2 US $18500.

canteens Packaging & Delivery Packaging Details: Wood packaging. restaurants. 2 wood packaging/1 Set. Boshu Model Number: BSQ9800-4 Model: energy saving commercial rack conveyor flight dishwasher BSQ9800 Features: automatic cleaning Dimensions: L10000*W830*H1700mm Power of electric heat: 75KW Power of steam heat: 39KW Dishwasher Voltage/Frequency: 380V / 50HZ Cleaning Number: 2000 Dish / hour Speed can be adjusted Water pressure: 0. packaging size:15000*1000*2000mm 29 .3-3kg/c square meters Advantage: High efficiency and energy saving Applications: Hotels.

Technical Parameters Model energy saving commercial rack conveyor flight dishwasher BSQ9800 Features Cleaning Dimensions: L10000*W830*H1700mm Material stainless steel SUS304 Cleaning Number: 2000 Dish / hour Speed can be adjusted Total power: electric heat type 47KW 30 .

restaurants.200 People Employees: 31 .drain cover. packaging Package size:15000*1000*2000mm Basic Information Business Type: Manufacturer. China (Mainland) Verified Total 101 .105g/L steam inlet pressure: 1. 2 wood packaging/1 Set.0-3kg/c square meters Water consumption: 1 cubic (t) /4hours Moq 1 Set Advantage High efficiency and energy saving Applications Hotels.shoN wer drai Total Annual US$5 Million .00%Oceania 7.00% Location: Shanghai. steam heat type 11KW Voltage 380V / 50HZ Water pressure: 0. Trading Company Verified Main Products: Commercial dishwasher.Kitchen equipment.3-3kg/c square meters water temperature: 10-50 degrees Water hardness: 0.floor drain.00%North America 7.US$10 Million Revenue: Top 3 Markets: Southeast Asia 10. Wood packaging. canteens.04-0.

Year 2010 Established: STAINLESS STEEL COMMERCIAL CATERING EQUIPMENT: US $850-900 / Piece | 5 Piece/Pieces commercial catering equipment (Min. Order) Supply Ability: 100 Piece/Pieces per Month commercial catering equipment Port: Shunde Specifications Place of Origin: Guangdong. China (Mainland) Brand Name: Scoolman Model Number: TG-1500FM2 commercial catering equipment Type: Display Cooler Style: Single-temperature Certification: CE Capacity: 320 Temperature: -5 to +5 Climate Type: N-ST Refrigerant: R134a 32 .

Product name:
commercial catering equipment
Material:
Stainless Steel 201
Voltage:
220V/50HZ/1phase
Dimension:
1500*800*830mm
Cooling system:
fan cooling/ventilated/dynamic cooling
Application:
kitchen, hotel etc.
Compressor:
Embraco
Condenser:
100% copper
Evaporator:
100% copper
Temperature Control:
Digital Control
Packaging & Delivery
Packaging Details:
standard export packing for commercial catering equipment,
crate packing and plastic sheet, foams are fixed in every corner.
Delivery Detail:
Shipped in 20 days after payment
Stainless Steel Commercial Catering Equipment

Product Description

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What is the details of commercial catering equipment?
1. It is used to display fresh meat/fresh chicken in kitchen and other commercial sites.
2. Advanced refrigeration technology, energy saving and environmental protection.
3. Brand-name compressor and fast refrigeration, even and stable cooling.
4. Micro-computer temperature controller, supervising the machinery working intelligently.
5. Automatic defrost, easy to operate.

What are the selling points of commercial catering equipment?
* 100% pure copper condenser and evaporator, strong corrosion-resisting, not easy to
break. Quality assurance both for our products and after-sales service
* Competitive price
* Great variety of products for your choice
* Attractive design

Main Products: supermarket refrigerator,commercial refrigerator,freezer,cooler,chiller

Total Annual US$1 Million - US$2.5 Million

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Revenue:

Top 3 Markets: South Asia 10.00%Central America 10.00%Eastern Asia 10.00%

Location: Guangdong, China (Mainland) Verified

Total Fewer than 5 People
Employees:

Year 2006 Verified
Established:

15HP INDUSTRIAL BLAST CHILLER:

Specifications:

Condition:

NEW

Type:

Air-Cooled

Place of Origin:

Shandong, China (Mainland)

Brand Name:

MGREENBELT

Model Number:

MG-15C(D)

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8KW Voltage: 3PH-380V-50HZ Dimension (L*W*H): 1850*990*1680mm Weight: 750kg Certification: CE. UL. ISO9001 Warranty: 14 Months After-sales Service Provided: Engineers available to service machinery overseas Product name: Industrial blast chiller Chiller type: Air cooled blast chiller Compressor: Hermetic scroll Compressor brand: Copeland/Sanyo 36 .Cooling Capability(kw): 41. ROHS.

Japan Sanyo scroll compressor 2. Industrial working Shipping to your door: Accept Chiller brand: MGREENBELT or OEM Packaging & Delivery Packaging Details: Standar wooden case Delivery Detail: Within two weeks after payment Specifications Industrial blast chiller 1.High-efficiency evaporator 37 .Evaporator: Tank with coil/shell and tube Refrigerant optional: R22/R134a/R407c Cooling capacity: Water chiller 1 ton to 50 ton Application: Injection lolding . plastic blowing.

00%Africa 10. Water Cooler Total Annual US$2. plastic molding and other materials: (2)Technical cooling water project in chemical. such as BOPP film.Tube and sheet type condenser 4.3.5 Million . Water Cooling Unit. Water C ooling System.CE 15HP INDUSTRIAL BLAST CHILLER: Main Products: Water Chiller.00%Mid East 8. China (Mainland) Verified Total Fewer than 5 People Employees: Year 2003 Verified Established: Certifications: business license US $500-2000 / Set APPLICATION: (1)The central cooling system.US$5 Million Revenue: Top 3 Markets: Domestic Market 40. plating and pharmacy 38 . tract materials. Screw Type Industrial Chiller.00% Location: Shandong.

Chiller Technical Parameter : Model Unit MG-15C(D) Nominal cooling kcal/h 50HZ/60HZ 35948 43138 capacity KW 50HZ/60HZ 41. High efficiency evaporator and cooling condenser in use. with low noise and long life.63 39 . which can set temperature 5-50°Cand precisely control ±1°C 4.42 3PH-380V-50HZ (200V/220V/415V- Power supply 50HZ/60HZ) Type R22/R134a/407c Refrigerant Type of control Thermostatic expansion valve Type Hermetic scroll Compressor Power(kw) 13. Equipped with entirely up-to-date designed radiator.8 50.(3)Beer production and vintage brewing (4)Paper-making. Pump: import from TAIWAN. range 3ºC~50ºC Input power KW 16. excellent efficiency in heat exchanging. 5. textiles and so on. Employing all new imported compressors. temperature control to save energy.16 Set temp. 2. to help save no less than 25% of your power rates. FEATURES: 1. High precision. durable and long life. 3.2 8. with large flowing and high efficiency.72 Finned copper tube+low noise outer rotor Type Condenser fan Cooling air flow(m3/h) 15000 Type Tank with coil/shell and tube Evaporator Chilled fluid flow(m3/h) 7.

5 Pump Lift(m) 20 Length(mm) 1850 Dimension Wide(mm) 990 High(mm) 1680 Weight Kg 750 Compressor over temperature.phase-missing 40 .Phase Safety protection sequence.over current. Volume(L) 270 Inlet and outlet pipe diameter(inch) 2" Power(kw) 1.high and low pressure.

Order) Supply Ability: 10000 Piece/Pieces per Month Port: Guangzhou pecifications Type: Storage Holders & Racks Use: Food Material: Metal 41 .KITCHEN PLASTIC STORAGE TRAYS EASY ASSEMBLY: US $10 / Set | 800 Set/Sets (Min.

PP Size 30x54xH60-75cm Color Chrome plated Finish Chrome plated Advantage Telescopic 42 . China (Mainland) Brand Name: Speed Creation Model Number: 807125A Delivery time: 45~60 Days according to the quantity of order Packaging & Delivery Packaging Details: Color box Delivery Detail: Shipped in 45 days after payment Telescopic copper kitchen rack Material Iron. Metal Type: Iron Feature: Eco-Friendly. Stocked Place of Origin: Zhejiang.

China (Mainland) Brand Name: Gainco Model Number: Kitchen Equipment Name: gas cooker Application: Restaurnts Certificate: 43 . Order) Supply Ability: 1000 Unit/Units per Month Port: guangzhou Specifications Place of Origin: Guangdong.COMMERCIAL CATERING ELECTRIC COMBINATION KITCHEN EQUIPMENT: US $1-3.999 / Unit | 1 Unit/Units (Min.

Playwood. CE ROHS Color: Silver White Type: Cooking Equipment Feature: Easily Assembled Keywords: Metal Stainless Steel Buffet Trays Function: Multi-functional Material: Stainless Steel Size: Standard Size Packaging & Delivery Packaging Details: Wood. Carton and Customer's requriments Delivery Detail: Shipped in 20 days after payment 44 .

45 .

hotplates.Westerm Union.Shipping Way: By Sea.MOQ: ≥1 kit 3. Garland. Vulcan. Montague. cheese melters. ovens. fryers. CKitchen. ovens & ranges. UPS.1. FEDEX or as customers' requirements 5. kettles. KITCHEN WASTE SYSTEMS: 46 .com carries high quality commercial cooking equipment from the most trusted brands like Cleveland. Fry master etc. Their product variety includes: charbroilers. rice cookers.Item Name: electric gas cooker combination oven grill fryer range griddle 2. Package: Wood.Payment Terms: Via T/T . steamers. panini grills.L/C . microwave ovens. 6.Playwood.com offers the largest selection of commercial cooking equipment & restaurant equipment for any kitchen at discounted prices. DHL. Warranty: 1 year OTHER COMMERCIAL COOKING EQUIPMENT: CKitchen. griddles. broilers & salamanders. warming drawers. convection ovens.Moneygram. braising pans.Delivery Time: Within 7-30days after deposit or as customers' requirement 7. Carton and Customer's requriments 4.Paypal .

non-profitable process. The Envac system removes all manual handling and transport and turns waste into an important environmental resource instead. Restaurants also have to meet current environmental standards with regards to sorting waste at source and Envac provides a solution that is economically and financially sustainable. waste is produced. mostly in the form of bulky packaging or heavy organic waste food. Huge amounts of waste are produced in commercial kitchens. no bacteria. Wherever food is handled. This improves the working environment for both employees and cleaning staff whilst providing a much more efficient method of handling waste. These storage units are then emptied using a sludge or vacuum truck. no leaks. Waste is thrown into conveniently located inlets within the kitchen and vacuumed through a pipe network to a refrigerated storage unit located in the basement or outside the building. Handling this waste poses a hygiene risk and a health and safety issue. no insects  No manual handling or transportation of food waste  Valuable space can be freed up in the kitchen for additional workspace  Waste food handling is kept completely separate from the handling of fresh ingredients  Waste inlets can be positioned within comfortable reach of worktops  The waste storage location is independent of where the inlets are placed. Waste food creates hygiene risks no matter where it is transported or stored and handling it is a time-consuming. It is normally located in a position where the waste collection vehicle has clear access such as outside the building or in the basement  The storage area does not need air conditioning  ISO 14001 compliant  Compliant with the strict HACCP hygiene requirements 47 . Advantages of the Kitchen Waste System include:  Improved hygiene – no odour. As the system is hermetically sealed. waste will not attract pests or insects or release unpleasant odors.

Of Persons Comments on Availability 1 General Manager 1 Yes 2 Manager Operation & Maintenance 1 Yes 3 Manager Marketing 1 Yes 4 Manager Finance and Accounting 1 Yes 5 Manager Human Resource 1 Yes 6 Manager Information Technology 1 Yes 7 Skilled Workers 10 Yes 8 Semiskilled Workers 50 Yes 9 Administrative Staff 15 Yes 10 Unskilled Workers 60 Yes 11 Others 20 Yes TOTAL 161 Schedule of implementation: 48 . No. Particulars No. Investment costs are offset by low operation and maintenance costs Man Power Requirement: Sr.

2017 02.2021 21.12.2017 03. Implementation Sr.2018 04.2018 3 Construction of Building 04.2020 4 Procurement of Plant and Machinery 05.2020 5 Erection of Plant and Machinery 06.02.2021 6 Trial Production 06. Particulars Commenced Date Date 1 Acquisition of Land 02.03.2018 05.02.03.2021 7 Commercial Production 22.04.2017 2 Land Development 03.2020 05.2021 On-ward 49 .12.06.02. No.04.02.08.03.

Organization Structure: BOD MANAGING DIRECTOR GENERAL MANAGER MANAGER MANAGER MANAGER MANAGER MANAGER (OPERATION & (SALES & (FINANCE) (IT) (HR) MAINTENANCE) MARKETING ) OPERATION & SALES & COMPUTER FINANCE HR TEAM MAINTENANCE MARKETING TEAM TEAM STAFF STAFF 50 .

000.000 2 Land Development 20% 8.875 51 .000 sft 40.1 Service Charges on Term Loan 0.3 Deposit to electricity Board 150.100.830.4 Insurance Premium 0.000 5.000 4 Plant and Machinery 4.000 4.300.500.Project Cost: Sr.1 Office Furniture 500.000.4 Clearing Charges 10% 5.000 6 Pre Operation Expense 6.3 Custom Duty 30% 15.000 4.000 Total Plant and Machinery Cost 80.75% 1.000 3 Building @ 400/sft 40.1 Indigenous/Local 4.000 4.000.000.322.3 Rate of Interest on Term Loan 15% Per Annum 19.2 Office Equipment 200. 1 LAND 100.75% 991.000 Loan 6.5 Transportation Charges 10% 5.500 Commitment Charges on Term 6.000 Total Miscellaneous Fixed Asset 850.) No.375 Total Pre Operation Expense 23.100.2 1% 1.157.000 5.2 Imported 51.000. Particulars Rate COST (Rs.000 4.014.000 5 Miscellaneous Fixed Assets 5.000 6.

1 Capital 85.338.338.1 On Building 5% 2.138 2 Term Loan 132.000 TOTAL 217.7 Provision of contingencies: 7.4 Other Fixed Asset Total Provision of contingencies Cost: 14.138 MEANS OF FINANCING: Sr.263 Asset TOTAL PROJECT COST 217.080.000 7.750.000 Plant and Machinery 7.138.650. Particulars Finance PKR.No.138 52 .100.200.3 Plant and Machinery 15% 7.000 (indigenious) 7.000 25% of Current 8 Working Capital Margin 10.2 10% 5.000.

552.423 255.000 D.000 2.370.083.297.300 415.486.622. Financial Charges Interest on Term Loan 22.552.486.486.899 60.912.556 373.609 499.000 2.000 5.267.506 501.761.747.miscellaneous assets and contigency 1.000 657.011.000 i. Written-off 1.000 1.252 C.377 Factory Supervision 500.506 503.000 Power (Units) 108.650.076.372.083. Sales Realization 547.131 426.761. Provision for Tax 48.018 J.894.500 3.000 Wages and Salaries 2.040.336.587.486. Profit/Loss Before Tax [F-G] 282.242 Interest on Working Capital Loan 3.000 4.000 1.500 826.e 8.167 I.building.349 373.608.761.000 17. 2.083.140.805.286 356.000 665.880 360.000 O.000 45.761.780 3.780 3.840.718.566. Written-off 5% of land.892.000 13.762 72.167 296.500.703.555 414.500 18.761. Administrative and Selling Overheads Administrative Expenses 750.422.466.250.670.930 49.520.267. Retained Profit [J-K] 234.380.525.369 354.387 294.000 766.184.100.686.978.950 3.000 550.720.942.814.728. Term Loan Repayment 41.000 1.486.242 5. Cost of Production and profitability estimate of M/s Pakistan Flight Kitchen Company Limited Description Description I Year II Year III Year IV Year V Year Capacity Utilization 50% 60% 70% 80% 80% A.500.780 279.728.000 Fuel 3.474 350.000 1.780 3.083.818. Profit /Loss After Tax [H-I] 234.586.950.000 5.843 5.361.695.313 409.083.919.875 868.000 15.000 Consumables 13.000 43.167 G.000 1.286 354.761.517.580 5.506 85.104.780 319.600 47.160 363.246.964.245 518.450.510 314. Preliminary Exp.895 3.009 15.971.126 10.761.273.392.840.480 6.000 13.000 15.+Interest on Term Loan)/(Term Loan+Interest on Term Loan) Debt Service Coverage Ratio = 8.744 41.450.000 18.383.119 E. Cost of Production Raw Material 164.720 449.486.000 11. Less: Dividend 12% of operation and 2% increase .780 N.744 41. Profit After Interest [D-E] 284.486.283. Net Cash Accural [L+M+N] 239.993 P.780 3.000 416.520.497.093 414.220 380.607.000 605.330.000 262.562.761.508.000 B.092.000.681.621 515.274.000 16.780 3.000 21.000 5.249 Debt Service Coverage Ratio = (PAT+DEP.000 229.835.635.800.510 6.392.780 Cost Of Production 238.044.000 21.486.744 198.609.000 9. Add: Depreciation (as per Companies Act) 3.609 501.780 3.000.596.000 262. Gross Profit Before Interest and Tax [A-B-C] 310.000 876.486.131 428.950.387 291.061.780 3.000 1.000 1.000 876.434 4.500 732.976.688.045 Repairs and Maintenance 41.761.630 Selling Expenses 2% of Sale 10.260.800.000 H.148 K.000 1.761.213 M.750.486.508.805.110.000.219 911.744 41.744 41.000 17.287.143.993.000 787.254 355.plant&machinery.520 409.000 15.508.710 F.765.936 L.050 Depreciation (as per Companies Act) 2% of Fixed Asset 3.884.506. Add: Preliminary Exp.285.272 6.000 197.054 84.664.79 53 .780 3.526.

684.289 412.798 508.100.000 184.789 27.100.905. 40.000 - Cash/Bank Balance 24.138 85.100.126.678 12.386.394.023.861 876.761.000 7. Subsidy .866.463.306 484.460.629 139.828.000 1.218.715 1.138.126 10.973.000 5.440 173.083.591.826 541.389 14.Loan 23.571.100.189.069.756 91.283.338.200.367.000 184.009 15.944.530.070 738.343.488 158.138.021 65.486.052 48.138.843.000 155.083.000 1.449 55.963.974 Opening Balance of Cash 24.920 327.942.744 41.068.928.761.220 378.508.433.245 516.728.330.490.100.800.388.999 63.100.745.000 1.480 6.942.433.720 447.803.500 24.003 Preliminary Expenses 8.000 Increase in Term Loan 132.928.587 32.029.560 10.744 Interest on Term Loan 22.486.286. Projected Balance Sheet for M/s Pakistan Flight Kitchen Company Limited Description Implementation Period I Year II Year III Year IV Year V Year Liability: Share Capital 85.840.912.000 10.M) 33.138 210.000 Less: Accumulated Depriciation 3.522.242 5.900 Net Fixed Assets 184.008 27.486.800.254.220 177.106.387 156.607 1.180.100.780 3.745.299.856.000 10.666.044.500 18.899 60.434 4.502 - W.259.761.138.068.100.963.C Loan (Bank Borrowings) 23.798 508.555.308 36.153 537.059.999 36.000 9.761.945 TOTAL 217.106.912.388.000 3.070 738.218.554.083.083.388.780 3.000 1.910.267.056 1.554.442 17.044.000 113.184.138 366.138 235.880 166.936 (B) 192.138 Reserves and Surplus .598.267.453.580 5.272 6.490.388.523 157.402.338 382.078 63.433.744 41.138 85.335.635.106.138 85.000 - Repayment of Term Loan 41.433.100.643 1.C.000 1.000 Increase in W.818.868.234 Disposition of Funds: Increase in Capital Expenditure 184.086.387 526.458.780 Preliminary Expenses Written-Off 1.138 235.761.510 6.023.607.598.138.152.744 41.000 Increase in Working Capital = (W.685 1.798 508.000 7.450.805.309 96.685 Net Surplus/Deficit [A-B] 24.297.000 3.397 14.611.955.744 41.581.805.412 4.971.000 180.947.325 Preliminary Expenses 8.993.575.694 Govt.338.780 6.138 85.843 5.048 Cash Flow Estimates for M/s Pakistan Flight Kitchen Company Limited Description Implementation Period I Year II Year III Year IV Year V Year Source of Funds: Increase in Share Capital 85.919.718 835.138 463.607 1.285.761. .321. 234.138 29.242 Interest on W.454.000 8.761.613.138.367.000 184.260 Closing Balance of Cash in Hand/Bank 24.780 3. .000 184.076.762 72.717.000 1.000 TOTAL 217. .575.643 1.710 Tax 48.245.908 Term Loan 132.338.674.789 4.780 3.963.660 272.486.812 8.522.554.119 Depreciation 3.120 17.630 379.056 1.056 1.138 85.138 463.018 Dividend .750.798 4.925.454.695 1.894.895 3.200.750.218.621 513.052 6.054 84. Loan 3.175 1.506 85.715 1.187.562.100 Current Assets (Inventory) .000 184.283.433.718 835.494.736. .C.138 235. - (A) 217.660 170.C.828.639.C+W.685 1.143.486.340 13.945 54 .083.486.145.339.002 Flight Kitchen Creditors 6. 2.283.147.000 5.695.963.403 35.394.642 Profit After Depreciation Interest and Taxes [H+E] 308.718 835.638.138.048 Assets: Gross Fixed Assets 184.

418. Calculation of Lease Rental End Period Payment Term Loan 132.000 IRR Rental 41.) (Rs.2178 Rental Amount per Annum = Initial Capital Layout/Disount Factor 41.200.744 15.083.843 30.735 91.083.894.756 2 41.502 5 41.89 Lease Period 5 years Initial Capital Outlay 132.330.200.009 22.143.200.744 22.083.267.942.502 - TOTAL 205.200.021 3 41.) (Rs.404 4 41.971.083.000 55 .) at the end of year (Rs.901 35.147.816.126 25.189.744 18.244 113.218.719 73.940.083.083.500 18.112.242 35.083.744 10.618 65.719 132.000 Discount Factor = (1-(1/((1+r)^n)))/r 3.) 0 132.189.744 5.259.744 Amortisation Schedule End Period Payment Principal Amount Period Installment Interest Principal Amount outstanding (Years) (Rs.140.000 1 41.743.

502.643.719 616.502.320.232 246.083.083.754 NPV 2.124 IRR = 16 + (2.079.75 Short Cut Method For Calculating Internal Rate of Return Year Cash Outflow Cash Inflow t*Ct (t-1)*t*Ct (t-2)*{(t-1)*t*Ct)} (t) (b0= Ct) 0 132.616 25.744 26.927 986.200.531.976 493.232 3 41. - 2 41.505 18.39789E+26 IRR = X/Y 0.878 2.744 30.744 82.744 205.81 b3 = 1/6 Ʃ(t-2)*{(t-1)*t*Ct)} 616.882) Net Present Value Discount Rate (%) of Out Flow (Rs.744 35.754 IRR (%) 16.34014E+25 Y = ((b1-b0)*((b1^2)-(b0*b2))-((b0*((b1*b2)-(b0*b3))) Y= 1.16741 IRR (%) 16.167.251.744 19.719 821.242 (758.480 4 41.) 16% 134.079.520.320.083.690.744 .200.744 22.000 - 1 41.256.311 2 41.083.083.741 56 .488 82.256.083.256.463 246.463 4 41.158.674.342 5 41.924.012.651.083.36 X = b0{(b1^2)-b0*b2} 2.738.320.000) (132.853 5 41.) @16% @17% 0 (132.118 1% 3.158 b2 =1/2 Ʃ{(t-1)*(t*Ct)} 821.Initial Investment 73.349.242/3.000) (132.218.744 164.024.200.536.744 41.417.441.334.465.914 30.083.560.000) 1 41.950 b0 = ƩCt .114.186 21.877.756 3.124) IRR = 16 + 0. Determination of IRR (End Period Payment) Discounted Cash Discounted Cash Initial Capital OutFlows Period Flow Flow Outlay (Rs.021 35.083.200.674.697.167.083.719 b1 = Ʃ(t*Ct) 616.009.083.744 123.242 17% 131.158 1.633 Total 205.004.418.418.488 - 3 41.

PC Hotel. The land that will be acquired/ purchased is 100. Flying Food Group d) Competitive Advantage: No Flight Kitchen is present in Lahore. Gate Group. Good Quality with low Price e) Sales Channel/ method: Distributor and Direct Sale f) Market Share Initial Phase Detail of Fixed Asset: Land: Proposed flight kitchen will be located in commercial area near Allama Iqbal International Airport. Sialkot etc. LSG. Land Development: Land development may include road. The development charges will be 20% of the price of land purchased.Marketing PLAN: a) Major Customers : Pakistan Flights Emirates Flights Saudia Flights Gulf Air Flights PIA Airline Qatar Airways flights Oman Air flights Kuwait Airways flights Shaheen Air Sri Lankan Airlines Turkish Airlines flights Thai Airways flights flights Airblue British Airways Uzbekistan Airways Etihad Airways flights flights flights b) Region/Area Where Product will be sold: Punjab (Lahore. park. Emirates Flight Kitchens. Gourmet.) c) Major Players already in the field: Islamabad and Karachi Flight Kitchen. Sanitation system etc. Building: 57 .000 Square feet.

Flight Kitchen Building: Food storage and preparation for serving takes place in aircraft galleys. Storage building etc. water boilers and beverage machines and the stowage of waste products. the meals are kept chilled by using dry ice located within the trolley. fresh fruit and vegetables 58 .The building may include office building. On narrow-bodied aircraft. a galley has to provide the following: cold storage areas. Wide-body aircraft used for long-haul flights are today usually equipped with refrigerators or chiller units for trolleys. In common with any kitchen. food production building. which mostly have very limited space and equipment for this purpose. Raw Material Godown: i. regeneration ovens.

Dairy products viii. Frozen fruit and vegetables iii.ii. Dry goods Office & Administration Buildings: Office and administration building for officers and their staff operations and meetings with customers. promoters and other stake holders Hygienic Food Lab Building: A test lab will be provided to check that the food is hygienic and according to international food and safety standards. Power Room: A room will be dedicated for power control of all the buildings and to full fill emergency power shortage. Cooked meats vii. Fresh fish/seafood iv. Frozen fish/seafood v. Infrastructure Facilities: 1. Raw meats vi. Water: 59 . Transport Facility: Heavy Loaded trucks will be provided for transportation of food from flight kitchen to air flights. 2. 3. Pollution Control Facilities/ Treatment Plants: Pollution treatment will be installed for treatment of waste food and others wastes. Electrical Power Three phase Power connection is available at site.

packing and departure of food on day 3. Egg. The vegetables are washed and sent to the veg prep area. Second. Raw Material Required: Raw Material Required: Bottled and tinned products.. Seasonality: As the food items except fresh vegetable are available throughout the year. as water is the basic necessity of life. are sent to refrigerated storage. the supplier may supply the caterer directly. therefore any season will have no/very minor effect on food production unit. Lead Time: Presently in air catering. 5. based on the planned menus. the supplier receives direct orders from the airlines. To maintain this. cereals. cheese etc. Telephone: Telephone connection. All the items needing frozen storage is sent to the appropriate deep freezer. oil etc. with products that meet the contract specification. the preparation and subsequent chilling is done on day 2. Airlines buy direct from suppliers because they want to have continuity of supply in all their stations. Tube-well may be installed on site to fulfill the water needs. rice. 60 . are sent to the store room.e. although they deliver their goods to flight kitchens operated by the contracted caterers. the ordering of raw materials is done 4 days in advance. Gas: As already described the land will be commercial area so Gas connection will be available. 4. butchery and vegetable is done on day 1. because they negotiate a discount. three days cycle is followed i. or because they want to maintain a particular brand image. are available on site. Source of Supply: Suppliers may supply the inflight industry in two main ways. Internet connection etc. First.

61 . owing to medical or religious reasons. please ensure that you inform your travel agent or a PIA Booking Office Agent when you are booking your flight You can also call our round-the-clock Contact Center. If you required a special meal. Meals prepared specially for children are also available.Special Meals For Passengers with special dietary needs. on 111-786-786 for assistance with requesting special meals. PIA offers a diverse range of special meals.

PIA FLIGHT CATERING MENU: 62 .

that is the fare-paying passengers and distributors. Prior to the 1960s. either to the providers or direct to the airlines. the business model was redesigned by the operators of so called low cost or budget airlines. the suppliers. air travel was exclusive – only the very rich or government employees would fly longhaul. Subsequently in the 1990s. or their various representatives.MAJOR STAKEHOLDERS The in-flight catering industry consists of five major players: the airlines. the providers. The development of jet aircraft and charter airlines lead to mass air travel. a) Role of the passenger A feature of the airline industry is the huge diversity of customers. those using the airline's services. 63 . in this case specialised flight caterers.

all liquor products for tax reasons must be purchased by the airlines. the needs and desires of the passengers. 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. nationality or ethnicity of passengers. budget allowed by the airline. position. When the products used are those purchased directly by the airline. 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. some flight kitchens or caterers may make their first-class. Flight kitchens are always located near to major airports and are usually used to 'manufacture' consumable food items. and in some cases business-class. either through a prepaid arrangement with the distributor or through an arrangement whereby the charges are directly invoiced to the airline. odours that may penetrate the cabin. The caterer is often in an unusual and sometimes difficult. the time and effort needed to clear an item. 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. meals from scratch at the flight kitchen and outsource all other meal production. 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. cost of labour to make a food item. For instance. For instance. business or first). the ability of meal to be rethermalised and the ability of the meal to withstand low humidity and pressures. The challenge for caterers is that the products are the property of the individual airlines served by the caterer.b) Role of airlines Airlines are responsible for the design of onboard service. the products used may not be of their choosing but may have been determined by the airline. Although they are a customer of the supplier. However. time needed to consume food. caterers only charge for a handling and storage fee of the product but not the cost of the product. seat class (economy. even if the two airlines use identical products. length of flight. Products belonging to one airline cannot be used for another. seasonality of food. 64 . This is affected by the time of flight. point of embarkation and disembarkation. ability of meal to be consumed in a small place on a plane. time required to serve the food. price of food. 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. number of flight attendants available to serve food.

as a method of outsourcing. the supplier may supply the caterer directly. the supplier receives direct orders from the airlines. In the second case. Some supply airlines (or their caterers) with their standard products. For instance. or ‘pop-outs’ as they are called in the USA. INFORMATION NEED FOR FLIGHT CATERING 65 . whereas others make and supply specialist products specifically designed for the in-flight kitchen. They can distribute materials and meals from vendor/suppliers to both the caterers and the airlines and they can track the numbers. Second. Today all kinds of specialist food items may be outsourced. These food manufacturers can make these items in volume at a lower cost than the flight kitchen can. that were outsourced in this way. vegetarian items. the manufacturer concentrates on simply producing a cycle of food items. patisserie. The cost of labour to mass produce meals is obviously cheaper a good distance away from large cities where airports must exist. although they deliver their goods to flight kitchens operated by the contracted caterers. First. They provide two main services for airlines or caterers. and so on. because they negotiate a discount. such as canapes. based on the planned menus. Likewise suppliers have two approaches to manufacturing their products. with products that meet the contract specification. and brands of the products they distribute. specialising in moving goods around the world. or because they want to maintain a particular brand image. volumes. In the first instance. Airlines buy direct from suppliers because they want to have continuity of supply in all their stations. often in containers. The products for in-flight service may be slightly modified for that market. the manufacture of these products is likely to take place in a factory or plant producing many other products. e) Role of distributors Distributors are typically global logistics companies. often providing their sole business and hence they can produce large amounts of these items to be sold to the flight kitchen. Using a specialised distributor or logistics company allows the airline and caterer to better manage the flow of materials from catering unit to air craft. ethnic meals. Historically it was mainly frozen meals.d) Role of suppliers Suppliers may supply the inflight industry in two main ways. spirits manufacturers need to bottle their spirits in miniatures rather than 40 oz bottles.

the complexity of the in-flight service. Major factors affecting the hygienic quality of the food are the size of the operation. The complexity of the production procedures in the flight kitchen also increases the microbiological hazards associated with this type of food preparation. the number of flights serviced during the day and the duration of the flights to be serviced. but has some unique features distinct from food preparation in restaurants and hotels.AIRLINES CATERING IS DIFFERENT FROM RESTAURANT CATERING…. 66 . Flight kitchen production is a typical form of mass catering. 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 number of airlines catered for.

giveaway- at-the-gate and offering a picnic bag rather than tray-set. They are all pre – set and must be strictly adhered to. one needs to be more careful as far as airlines catering is concerned. in flight caterers and suppliers are continually exploring new. the pilot and the co – pilot gets affected by the food………who’ll fly the aircraft to safety!!!!!!! Thus. packed. it assumes a much more importance to the extent the entire production schedule is designed as per the HACCP requirements. there might be food delays and it can be compensated for in many ways…………. Again. a) More diversity of onboard offer: Airlines throughout the world are experimenting with different ways of serving meals to passengers. 4) Time is another important aspect to be kept in mind. These options include buy-on-board food products. loaded and then carried to the aircraft…. b) More blurring of stakeholders in the supply chain: 67 . innovative and diverse ways of remaining competitive. 2) Any food poisoning case can become critical as food is consumed miles above the ground where immediate medical help will not reach.Understanding the airlines catering.all before the scheduled time of departure of the flight. In a restaurant. 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. There is wide opportunity in the restaurant catering to deviate and innovate. say. The food production is not the only task to be accomplished…………it must be cooled.but will an airliner company delay its flight just because the caterer could not reach the food on time……… FUTURE TRENDS As airlines continue to demand higher quality inflight food offerings at lower prices. for instance. buy-at-the gate options. 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.

Suppliers have begun to eliminate some elements of the supply chain so that they can supply airlines from wherever their factories are located. it is not surprising that all flight catering firms are seeking to reduce their costs by operating more efficiently. etc.5 sets of equipment (one set on the plane. and a half set to cover losses and breakages). unnecessary transportation. wasted movement. 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. 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. These are: • Average cycle time (i. • Non-standard catering.e. • An industry norm was that each aircraft need 3. standardised bins of each inventory item.e. The approach being adopted varies from firm to firm. and generally use space more efficiently • Inventory management is switching to the kanban system. too much stock. but some clear trends are evident. i. charter policy. is being outsourced to specialist suppliers APPROVAL AND PERMISSIONS: With the liberalization of Air Tax Services. one being cleaned at the point of departure. c) Process Improvement in Flight Kitchens: With the external pressures from customers and competitors. and from plant to plant. simplify inventory control. more International Airlines operation 68 . one ready for loading at the point of arrival. 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. By reducing cycle time. such as for special meals. 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.

designed. immediate environs. It should have basic infrastructure in terms of proper ventilation. 8. 5. as applicable in the local conditions. several Air Catering Units have been set up in order to cater to the requirements of such air passengers. change rooms etc.and also increased domestic flights. 10. dairy products. 11. Air Curtains and Insect-o-Cutters in strategic locations. matching the international standards. in a good locality taking into account accessibility. It should also have proper arrangement for waste disposal. Keeping in view the specialized professional inputs and outputs in this segments. ready 69 . No objection certificate from the Fire Service Agency and Health license as applicable. the anybody can manage Standalone Air Catering Units in the country. preferably the HACCP guidelines issued by International Flight Catering Association (IFCA). Temperature a) Maintaining receiving temperature log on potentially hazardous foods i. After getting registration company will get NTN number for tax payment. 4. Temperature Control in various areas as per the requirements. 9. It should have treated water supply. 7. It should have valid licenses/certificates of concerned local authorities.e. The flight kitchen should be located within the proximity of the airport. The facility should be of a reasonable size and dimensions. 3. It should have segregated staff facilities with toilets. The work processes should meet Food Safety criteria. It should have sufficient segregated Cold Storage and Deep freezers. It should have proper drainage system and a Sewage Treatment Plant. keeping in view Volume and Good (Food) Manufacturing Practices such as work flow where there is no clash of finished products and waste. Practices and/or Records should support at least following: A. 2. Air Conditioning. approach etc. lighting. 6. basic segregation of raw and processing areas. These air catering units which has to follow the following guidelines still be approved and classified: 1. First of all Flight Kitchen Company will be registered in Security Exchange commission of Pakistan and Lahore Chamber of Commerce. police department wherever applicable. preferably in an area ear-marked by Airport Authority of Pakistan.

e. C. b) Half yearly medical checkup for food handling staff (stool culture). (Core temperature) d) Despatch i. in Deep Freezers. e) Frozen food thawed under refrigeration or cold running water. C. 13. Specially there should be Equipment Washing machine. The equipment used in various areas should meet Food Safety criteria. below 5 deg. b) Food items at proper temperature during: Storage i. C. It must have a cleaning and fumigation schedule well documented with implementation records. f) Time and Temperature control while dishing out. c) Vaccination against typhoid every three years food handlers. c) Cooking i. C. Medical Policy a) Recruitment of staff after medical examination. Microbiological Test a) Total Plate Count b) Coliform Group of Bacteria c) Yeast & Molds 70 . below 10 deg. to eat food.e. equipments and hand swabs.e. Blast Chillers and Ice Cubes. 14. c) Equipment Random Equipments swabs to check the effectiveness of cleaning on a daily basis. meat and meat products. C. in Cold Rooms and below (-) 18 deg. ice. raw and finished food samples. above 75 deg. It should have Microbiological lab manned by qualified microbiologists with facility to test water. Personal Hygiene a) Proper training of all the relevant staff covering basic food microbiology. 12. g) Checking temperature of holding and working area at least 6 hourly B. Following tests must be carried out routinely for different types of food/ice and water: A. b) Hand Swabs of the staff at random on daily basis.

Pakistan CAA (Civil Aviation Authority). 17. It should have modern. mechanized vehicles/hi-loaders. for refrigeration must be avoided. There should be reasonable number of staff possessing Catering Diplomas and Certificates. All Air Catering Units desiring approval should therefore approach the Chairman. Chemical Analysis a) pH b) TDS (Total dissolved solids) c) Total Hardness d) Calcium Hardness e) Alkalinity and Acidity f) Fat contents in diary products g) Gluten contents in Atta and Maida 15. The reclassification which will be required to be done every three years. 21. food production and food handling. 71 . CAA. 16. There should be Bonded Warehouse wherever necessary to meet the prevailing Custom regulation. 19.d) Coli e) Salmonella f) Staphylococcus Aureus g) Bascillus Cearus B. A classification fee is payable by way of a Demand Draft in favour of ―The Pay & Accounts Officer. It should have sufficient professionally qualified staff for menu planning. As far as possible the use of harmful gases etc. The use of Bio-degradable/eco-friendly material for packaging be encouraged and totally integrated in the system in short period of time. It should have basic minimum in-house medical facilities. The powers to approve/classify/reclassify Standalone Air Catering Units will be exercised by the Chairman. 18. the fee would be 50% of the classification fee. 22. 20. of competent approving authority.

j) The estimated cost of the project and the manner in which it is proposed to raise the funds for the project. e) Ownership deed of the land. d) Blue prints of the sketch plan duly signed bythe architect and the promoters. business and antecedents of the promoters. the lender can seize the collateral to recoup its losses.Civil Aviation Authority also approves Standalone Air Catering Units at the project and planning stage. k) The Ministry of Tourism has prescribed regulatory conditions to be adhered to by the promoters of such air catering units. c) A Land Use Certificate from the concerned State/local authority/Airport Authority certifying that it is permissible to construct an Air Catering Unit on the side selected. b) The site selected should be suitable for the construction of air catering unit and should lin all possibility be accessible from the airport. All such units would need to submit the following information/documents to the Director General Civil Aviation Authority along with the application form filled in with the requisite details. the basic requirements are given below which needs to be sent along with application:- a) A project report establishing the feasibility of the proposed Air Catering Unit describing the amenities to be provided based on the guidelines given above for classification. wherever applicable. The promoters should furnish the acceptance of these regulatory conditions in the prescribed corm. However. Since collateral offers some security to the lender should the borrower fail to pay 72 . If the borrower stops making the promised loan payments. i) Proposed ownership structure giving full details as to whether the new undertaking will be owned by individual(s) or a firm or a company. COLLATERAL SECURITIES: Collateral is a property or other asset that a borrower offers as a way for a lender to secure the loan. h) Name. g) Approval of Airport Authority of Pakistan /Director General Civil Aviation. f) Urban Land Ceiling Certificate.

A lender's claim to a borrower's collateral is called a lien. the collateral is the Plant and Equipment / Land purchased with the funds from the mortgage. loans that are secured by collateral typically have lower interest rates than unsecured loans. If payments on the debt cease.back the loan. For a mortgage. Once the property is in the lender’s possession. 73 . the lender can sell the property to get back the remaining principal on the prior loan. the lender can take possession of the house through a process called foreclosure.