TECHNICAL ENGLISH

MEMBERS:

VICKY MALDONADO
LIZZY YÉPEZ
GENESIS GÓMEZ
ALISSON HERRERA
SABRINA FUENTES

TEACHER:

OMAR VINUEZA

TOPIC:

CATERING SERVICE ON BOARD

COURSE:

CHARLIE -VESPERTINO
Air catering is called the food service that provides a certain amount of food
and drink to commercial airline passengers during a flight. You can also call the
services of an airport that load food on the plane.

ELEMENTS AND PLACES WE USE IN THE ONBOARD SERVICE

Aerolarda: Metal box that fits on galley shelves, and that contains items such
as glasses, disposable cutlery, napkins, sugar, cleaning items or beverage
bottles
Mobile Bar: A trolley with wheels like those that carry the trays with meals, but
which carries the “royalties” (souvenirs and gifts that are distributed to
passengers) and the bottles of alcoholic beverages and spirits that are sold or
given on board.
Catering: Airport services that load food on the plane
Galley: Aircraft kitchen, where food and drinks are stored.
Service: Each of the meals served on the plane: Breakfast, lunch, snack,
dinner, coffee and drinks.
HISTORY

On-board service: The first on-board service was provided by the American
Airways company today known as American Airlines.
Catering: The first air catering took place of the airship LZ 129 HINDEMBURG
on May 5, 1936; The chef in charge of making it was Xavier Maier.

HISTORY OF AIR CATERING

That May 5, 1936, chef Xavier Maier, finalized the details to serve a light but
delicate dinner, for the 36 diners who were arriving at the elegant hall in whose
charge was steward Heinrich Kubis and his seven assistants.
The service was improving rapidly and although there were some differences in
terms of passenger service between European and North American
companies, it was basically limited to minor issues such as loading luggage,
helping the passenger get on the plane, offering them a gum so they don't they
will cover their ears and treat them with drinks and snacks. This task was
carried out by the children of the magnates who had financed these
companies, but when the crisis of the year 29 arrived, the airlines had to make
budget cuts and the work of these couriers, as they were called to these dad's
children, passed at the hands of the co-pilot, which should not only assist the
pilot but also the passengers.

The food service on board consisted at that time, in a coffee kept in thermos
and served in cardboard cups and a sandwich wrapped in wax paper.
From that interview came the idea of providing a more complete service than
that provided by the couriers and that was exclusively in charge of nurses,
because Stimpson believed that passengers would feel safer in the face of the
vicissitudes generated by the flight, if at his side, they had a professional used
to mitigate the ailments of human beings. Thus, on May 15, 1930 at 8 am, the
Boeing tri engine Oakland makes its flight to Chicago with the first flight
attendant in the history of commercial aviation.
At the beginning there was opposition from the pilots who, in addition to driving
the machine, ensuring the safety of passengers and correspondence, believed
they also had to take care of these hostesses - nurses.
It was common for passengers to eat at an airport restaurant, before
embarking, but then the modality of including hot food on board, prepared in
those same restaurants and kept in large thermoses that maintained an
adequate temperature for two hours was imposed.

That is why the airlines and catering companies, had to join forces to develop
recipes and menus that met the needs of an increasingly demanding public in
gastronomic matters and for a long time, the food served on board the aircraft,
was a determining factor in When choosing an airline.

Process

Food on airplanes: how it works and who prepares it

The menus for each kind of trip are decided by

chefs specifically hired by the airlines. This stage is
very important since there are many factors that
must be taken into account: cultural, ethnic and
religious profile of travelers, production costs, ease
of conservation, taste and texture, among others.

Normal foods and special meals both first class

and tourist class are prepared according to the
information that the airline provides to the
catering company, such as the total number of
passengers in both classes, vejetarian meals,
food for children or others Specials such as
Kosher-certified food, for Jewish passengers or
for someone with a health problem.
The menu for a ‘business’ class flight

The whole process begins at the company's production plant. The most
requested dishes, for example, this winter are braised oxtail, roasted chicken
breast and smoked salmon tartare. On land, food is cooked, which quickly
passes into a cold compartment that immediately moves to the plane. So the
food is only prepared for flights that will depart between 12 and 24 hours
Once in the air, simmer. "Just enough for it to be ready in a short time and at
the same time prevent it from breaking down if there is an emergency,"