FOOD AND

BEVERAGE
 The Objectives
Initial F/A Course
General :
Providing flight attendant, as the frontliners
of airlines company with initial F/B
knowledge

Specific :
Flight attendants are expected to be able to
Implement the knowledge in their duties.
FOOD
DIFFERENCES BETWEEN
Food & MEAL

A set of food,taken at a
All kinds of safe and
edible stuff such as certain time such as
fruit, bread, cake, morning, afternoon, or
noodle etc. evening in a specific place
Food is edible at like restaurant or plane by
anytime, not depend applying certain rules.
on time, place and
specific rules.
 MEAL TIME
1. Breakfast / le petit dejeuner... 06.00 – 10.00
* Coffee break... 10.00 – 11.00

2. Lunch / le dejeuner............... 12.00 – 15.00

* Tea break........ 16.00 – 17.00

3. Dinner / le dinner................. 18.00 – 21.00

 OTHER TERM OF MEAL TIME

1. Snack
Small portion of meal or some cakes, served among daily
meal hour. There are hot and cold snack. Served with tea,
coffee, soft drink or juices.
2. Refreshment
Similar with snack but little bit heavier than snack.
3. Brunch
Its also termed as late breakfast, served as combination of
breakfast and lunch especially for who had not taken
breakfast.
4. Supper
Also is termed late dinner. It is a light dinner served in the
late of night after dinner time.
 Menu
Definition :
A list or sequence of meal which served at
a certain time by applying rules or etiquettes.

The list of meal is written on Menu Card.

 THE FUNCTION OF MENU card
As communication or information device in order that
guest or orderer knowing some issues, such as :
a. The service to be served (breakfast,lunch,dinner)
b. The varieties of the meals ( Grilled Tenderloin
with Black pepper sauce served with Fried Potatoes )
c. The materials to be used
d. The cooking methods
e. The spices and sauce
f. The garnish of main course
g. Prices (when necessary )
 Classification of MENU
1. MENU REFERS TO SERVICE METHOD
Ala Carte, Table d’hote, Buffet, Banquet

2. MENU REFERS TO THE FRAME-WORK

Appetizer, Main Course, Dessert

3. MENU REFERS TO MEAL SEQUENCE

Classical and Modern
• BREAKFAST
LE PETIT DEJEUNER
 Breakfast
▪ Generally served at 06.00 – 10.00 AM.
▪ Adapting to human body metabolism system after
a long night fast, the meal is light.
▪ The sequence of ’course by course’ rule doesn’t apply.
▪ Started with fruit juices ussually Orange juice as an “ eye opener “.
No alcoholic drink served, only tea, coffee and varieties of juices
and other hot beverages.
▪ Breakfast served after 10.00 AM proceeding to lunch time is called
Brunch.
▪ In an in-flight service, due to operational circumtances, breakfast
is sometimes served before 06.00 AM.
Fruit Juices
Breakfast components
Assorted Bread
- Croissant
- Soft and hard roll
- Danish pastry
- Muffin
- Brown bread
- French bread
- Brioche
- Sliced bread
- Clover loaf
- Pancake
- Toast, etc.
Served with :
butter or margarine, preserve, cheese,chocolate spread, peanut butter,
honey and syrup.