G Presentation of latest trend in

transport catering

Name- Akash Babasaheb Bhavar

Class-TYBSCHS
Roll no-04
Subject-Food and beverage service
Introduction:
 
There are different reasons for people to move out of their houses. With theincrease in urbanization,
industrialization and tourism, more and more people have learntto move out of their houses. We can
categorize them into five different groups.
1.Tourism & Travel
2.Education
3.Employment
4.Social obligation
5.Medical ground

Considering the above groups, we can then break each of these into smaller units whichgive rise to volume
feeding in some way or the other. The only thing that is common inall the above groups is that it requires feeding
smaller or large groups of people ready toeat food in a short time.

Tourism & Travel:

More and more people arriving in the country as tourists and evendomestic tourism is on the increase, which
result in people commuting from one place or one country to other and hence the need to feed.
Education:
This group includes schools, institutions, colleges, and may be hostels. Hereone has to fulfill the dietary needs of
school going children or even college goingyoungsters.

Employment:
Every individual in the course of his normal employment has to have atleast one of his meals outside his home and as
his place of work which give rise to industrial canteen, office canteen or mess, tiffin or lunch box provisions or even
fast foodor ready to eat meals in a short period of time.
Grouping of Transport Catering: People in transit give rise to transport catering that can be divided into four major
groups-

a)Railway catering
b)Shipping catering
c)Airline catering
Airline Catering-
The History of Airline Catering in IndiaCivil aviation progressed rapidly after the Second World War when large numbers
of surplus DC-3 & C-47 aircraft were available for disposal. From 1946 private commercial airlines began the subsequent
food requirements. Initially food was provided in boxes, pre-packed as the majority of aircraft were without facilities of
in-flight catering services. At that time the International carriers operating through India had no Flight Kitchens, nor were
there any public/private flight kitchens, they largely depended on Airport Restaurants or hotels situated in nearby cities to
cater to their requirements.This system was continued until the industry was nationalized and was formed into separate
corporations; one for domestic routes and the others for International Flights. (Indian Airlines & Air India).
Modernization and expansion of the fleets increased the carrying capacity of the passengers in both the airlines. It was
necessary to improve & expand the catering services to provide passengers with a service compatible with the cost of the
airline ticket.Several Flight Kitchens have been established in Delhi, Mumbai & Kolkata to cope with the needs of
International Carriers. Air India floated a subsidiary company known as HCI (Hotel corporation Of India) with a view to
operate flight kitchens known as Chef Air and also to accommodate travellers in five star category hotels at major
airports(The Centaur group of hotels)Indian Airlines has also launched a subsidiary company known as Allied Services in
order to establish flight kitchen at Airports where there are no HCI flight catering establishments.
The average airlinedinner typically includes ameatproduct (most commonlychickenor  beef asalador vegetable,
a smallroll, and adessert.Caterers usually producealternative meals, e.g.kosher andvegetarian. These must
usually be ordered in advance,sometimes when buying the ticket.

Cutlery-
Initially first-class passengers were often provided with full sets of metal cutlery. Butnow both first-class and coach-class
passengers are provided with plastic flatware.

Breakfast-
During morning flights, a smaller, continental-style or 'hot' breakfast may be servedinstead. For the continental-style
breakfast, this may include a miniature box of  breakfast cereal, cutfruits, amuffinor  pastry. Some airlines offer the choice
of 'hot' breakfast meals to the passengers (usually on long haul flights, or short/medium haul flights withinAsia), which
includes anentréeof pancakes or eggs, and there aremuffinsor pastry,fruits and breakfast cerealon the side.CoffeeandTeaare
offered as well, and sometimeshot chocolate.
Quality-
The quality of airline meals varies from one airline to another. Prices charged to the passengers for food
onboard the flight ranges in price from free (many airlines, especiallythose in Asia and all airlines on long haul
flights offer complimentary meals) to as muchas ten dollars (Midwest Airlines). Quality may also fluctuate due
to shifts in theeconomics of the airline industry. On the longest flights infirst classand business class,most
Asian and European airlines serve multicourse gourmet meals, while airlines basedin the US tend to serve
large, hearty, high quality meals including a large salad, steak or chicken, potatoes, and ice cream.The low taste
of airline food can be attributed largely to a consequence of the limitedspace available on aircraft, and the
pressure on airlines to keep costs low. Meals mustgenerally befrozenand heated on the ground before takeoff,
rather than prepared fresh. Ithas also been suggested that thetaste budsare less sensitive at higher altitudes,
makingeverything taste bland.However, most airline meals are bland beause they are designed to be that way.
They areso designed because of two factors: food safety and passenger comfort
Food safety and hygiene-

Food safety is paramount in the airline catering industry. There could be little worse thana severe case of mass food
poisoning amongst the passengers on an airliner.When designing a meal service for a passenger flight it must be
kept in mind that the passengers have no other sources of food except what the airline is offering - they cannot buy a
meal elsewhere when stuck in the air. Accordingly, the food must be palatable to almost everyone onboard. Any
particular strong spice is likely to be disliked by some percentage of the passengers, who will make their dislike
well known if there is no other option available. Chili, mustard and coriander (cilantro) are all herbs and spices
thatairlines avoid for this very reason. Further, onions lead to bad breath, and in the confinesof economy class
(coach) this is not usually welcomed by the people close by. Fibrousvegetables lead to flatulence - again very
unpleasant in the small aluminum tube of anairliner. This is why most western airline meals consist of a large serve
of protein(chicken, steak or fish), a small green salad (usually without onions and more tomato andcucumber than
lettuce), some potatoes (carbohydrates), and a dessert (cake or pudding).
Railway Catering-
In the mid 19thcentury, the railway network began in India with an operation that was to grow the length &
breadth of the vast sub continent. With travel made easier, people were transported from one part of the
country to the other, subsequently requiring food & drink en route.At most of the larger stations catering to the
big cities refreshment rooms were established. The trains would halt for an appropriate length of time so that
the passengers could alight and obtain a simple meal.3rd class passengers, unable to afford to the luxury of
eating in the refreshment room could avail themselves on the wares from the numerous vendors on the station
platform.Railway companies (and for the most part each region had its own) even went to the extent of setting
up hotels attached to the stations so that passengers who were changing from one region to another could
spend the night before or after in relative comfort. The luxury of sleeping cars & restaurants were a much later
development.At the turn of the century, most of the companies decided that catering was becoming a major
part of railway travel & the expertise to run efficient catering operations of a mobile variety was not
necessarily within the scope of regional railway bodies.In the early year of the new century, it was decided
naturally to contract out the catering requirements to private companies or hotels with a catering background
so that the traveller could be more professionally served during the often long and arduous journey.
Railway catering today-
The present railway catering services is managed both departmentally (The Indian Railway), and through licensed
contractors.Catering facilities are available at 2995 stations and in 88 pairs of trains, the majority being catered by
contractors.With the hundreds of thousands traveling by train every day throughout the country, the turnover is
enormous. For the departmental catering alone for the year 1984-85, was more than Rs.40 crores and the license
fees from the contractors in the same year was more than Rs.80 lakhs.The Indian Tourism Development
Corporation (ITDC) had been appointed as consultant for the improvement of railway catering. To this end, a new
type of service of meals in disposable aluminum foils casseroles has been introduced on some of the major routes.
Ship Catering-
Ship catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and
restaurants on board. The quality of service and facilities offered depends on the class of the ship
and the price the passengers are willing to pay. There are cruises to suit every pocket. They range
from room service and cocktail bars to speciality dining restaurants