F&B

In-flight catering

J B Nandlal

In-flight catering is an essential component of an airline's marketing strategy, especially in view of the stiff competition between airlines.

The tradition of in-flight catering started way back in the early 1930's, when commercial aviation was just in its infancy and passengers were not used to flying and thus would panic. As a sort of distraction, young stewardesses were employed by airline operators to serve food to passengers on board the flight.

In the recent past, there have been many developments in the designing of galleys as well in the improvising of in-flight services by airlines, with choices ranging from gourmet cuisine, in-flight entertainment and sales of bar items to cosmetics and various other articles. Besides, airlines are constantly coming up with new and innovative ideas to pamper their passengers.

Food hygiene is the most critical aspect of airline catering. An aircraft is like a restaurant in the air, with people from all over the world coming together from different backgrounds. Though people from Asian countries have developed a good deal of resistance, most others are used to sterile conditions. With the result that on a seven to eight hours flight, an attack of food poisoning could be fatal with no ready medical help available at 30,000 ft in the air. Which is why airlines insist on menus that follow specific safety standards and local availability of ingredients, as well as caterers complying with HACCP/International Hygiene codes.

The United States has thus banned return catering uplift due to reasons of hygiene. The same trend can also be observed in Europe, where return catering is mainly done to maintain cost effectiveness. However, at times due satisfactory facilities that meet required standards are not available at airports. The weight saved eliminating return catering can be used to carry extra passenger luggage and belly freight and space saved can be used to install an extra row of seats.

Today the concept of in-flight catering has undergone a change with the so-called 'no frills/low cost airlines successfully enhancing their air traveller base with affordable air fare and light meals; however on longer flights, a more elaborate in-flight catering service is preferred by most frequent fliers, especially business class passengers who look forward to a satisfying meal on board.

(The author is the director of Jebee Hospitality Consultants)