UNIVERSITY INSTITUTE OF TOURISM

AND HOSPITALITY MANAGEMENT

Bachelor of science(Airport and Airline management)

Subject Name: Airlines Cabin Operations

Subject Code: 20AAP317

DISCOVER . LEARN . EMPOWER
 COURSE OUTCOME
CO Title Level
Number

CO1 Students will be able to demonstrate Remember

the airline In-flight bar services.  

CO2 Students will have Knowledge about Understand

various combinations of food and  
wine to provide
exceptional guest service.

CO3 Students will be able to demonstrate Understand

about In-flight Bar trolley set for First
class, Business Class
and Economy Class.

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 SYLLABUS
• Crew member training 
• Passenger handling
• In-flight procedures and emergencies
• Passengers with special needs (Expectant mothers, mother with the infant, blind
passenger, elderly passengers)
• First aid general- CPR, Bandages, wounds, fractures
• Travel documents 
• LCC Service procedure 
• In-flight Kitchen
• In-flight drinks Service
• Alcoholic beverages and cocktails 
• Chef on-board
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 LEARNING OBJECTIVES

• This course is designed to help students to understand about the Bar

services offered by the airlines and hospitality sector to the guest

• To enrich student with knowledge first, business and economy class

bar

• To enrich student with knowledge of various aspects of in flight bar

operations.
 LEARNING OUTCOMES

• Students will be able to demonstrate the airline In flight bar services.

• Students will have Knowledge about various combinations of food

and wine to provide

• Exceptional guest service

• Students will be able to demonstrate about In-flight Bar trolley set for
First class, Business Class and Economy Class.
 APPLICATIONS

• Student will be able to understand the different types of airlines jobs

& profession

• Student will be able to understand the job duties and skills required in
the airlines industry

• Students will be able to understand the different types of flight

operations.
 Practical- 10
Alcoholic Beverages and Cocktail

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 COCKTAIL
• A cocktail is an alcoholic mixed drink, which is
either a combination of spirits, or one or
more spirits mixed with other ingredients
such as fruit juice, flavored syrup, or cream.
There are various types of cocktails, based on
the number and kind of ingredients added.
The origins of the cocktail are debated

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 ELEMENTS OF COCKTAIL

1. BASE LIQUOUR

2. MODIFIER

3. MIXER

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 BLOODY MARY
•Ingredients:-
 1 ½ oz Vodka
 3 oz tomato Juice
 1 dash lemon Juice
 ½ tsp Worcestershire Sauce
 2 - 3 drops Tabasco Sauce
 Pinch of Pepper Powder
 Pinch of Celery Salt

•Glassware:-
 Salt-Rim Old Fashioned Glass

•Garnish:-
 Celery Stick 10
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 BLUE LAGOON
Ingredients:-
1 oz Vodka
1 oz Blue Curacao
Top-up with Lemonade
Crushed Ice

Glassware:-
Highball Glass

Garnish:-
Half Orange Wheel
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 TYPES OF WINE

1. R E D WINE (VIN D E ROUGE)

2. WHITE WINE( VIN D E BLANC)

3. ROS’E WINE (VIN D E ROS’E)

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 WINE SERVICE
• 1. Present the bottle with the label facing the host. Show the label and wait for
him to confirm his selection. Upon presentation, mention the name of the
wine, size of the bottle, vineyard and vintage.
• 2. Hold the wine with one hand and remove the foil or wax from the top of the
bottle.
• 3. Carefully cut the metal or capsule below the lip of the bottle by rotating the
bottle
• 4. Wipe the top of the bottle and then cork with a cloth napkin.
• 5. Insert the tip of the corkscrew slightly off the center and turn it clockwise
direction until it penetrates 2/3 of the cork.

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• 6. Place leverage on the rim of the bottle with the arm of the
corkscrew. Hold the metal grip in place with your index finger.
• 7. Holding the bottle firmly in one hand, hook the lever of the
corkscrew in one firm motion until the cork is fully extracted.
• 8. Lift up the screw in one firm motion until the cork is fully
extracted.
• 9. Present the cork to the host for evaluation.
• 10. Wipe the mouth or lip of the bottle to remove any cork or liquid.
• 11. Pour about one ounce of wine into the glass of the host for him
to taste and evaluate. Wait for his approval.

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 VODKA
•Vodka is a distilled beverage composed primarily of water and
ethanol, sometimes with traces of impurities and flavorings.
•Traditionally, vodka is made by the distillation offer minted grains or
potatoes, though some modern brands use other substances, such as
fruits or sugar.
•Traditionally, vodka had an alcoholic content of 40% alcohol by
volume. Vodka is traditionally drunk neat in the vodka belt countries
of Eastern Europe and around the Baltic Sea.
• It is also commonly used in cocktails and mixed drinks, such as the
vodka martini, vodka tonic, Screwdriver, Greyhound, Black or white
Russian, Bloody Mary.
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 VODKA BRANDS
•Grey Goose

•Crystal Head Vodka

• Finlandia

• Stolichnaya

•Absolute vodka
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 WHISKY
•Whisky is a type of distilled alcoholic beverage made from fermented
grain mash.

•Different grains are used for different varieties, including barley,

malted barley, rye, malted Rye, wheat, buckwheat and corn. Whisky is
typically aged in wooden casks, made generally of charred white oak.

•Whisky is a strictly regulated spirit worldwide with many classes and

types. The typical unifying characteristics of the different classes and types
are the fermentation of grains, distillation, and aging in wooden barrels.
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 WHISKY EXAMPLES
•Blended Scotch whisky
•Black Dog
• Johnnie Walker
•Old Smuggler
•Vat 69

•Single malt scotch

•Glenfiddich
• Imperial

•Indian single malts

•Paul John https://assets.gqindia.com/photos/5f62fa1ad868c6dbbcd9bd37/master/pass/best
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•McDowell's Single Malt
 BEER
•Beer is an alcoholic beverage produced by the saccharification of
starch and fermentation of the resulting sugar. The starch and
saccharification enzymes are often derived from malted cereal
grains, most commonly malted barley and malted wheat.
• Most beer is also flavored with hops, which add bitterness and act
as a natural preservative, though other flavorings such as herbs or
fruit may occasionally be included. The preparation of beer is
called brewing.
•The strength of beer is usually around 4% to 6% alcohol by
volume although it may vary between 0.5% (de-alcoholized) and
20%, with some breweries creating examples of 40% and above
in recent years. 19
 EXAMPLES OF BEER

•Budweiser
•Heineken
•Corona Extra
•Guinness
•Kingfisher
•Sam Adams
•Youngling
•Kingfisher Premium Lager
•San Miguel Pale Pilsen
•Carlsberg
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 BRANDY
•Brandy is a spirit produced by distilling wine. Brandy generally contains 35–
60% alcohol by volume (70–120 US proof) and is typically taken as an after-
dinner drink.

•Some brandies are aged in wooden casks, some are colored with caramel
coloring to imitate the effect of aging, and some brandies are produced using a
combination of both aging and coloring.

•Brandy is also produced from fermented fruits other than grapes, but these products
are typically named beaux-de-vie, especially in France. In some countries, fruit
flavoring or some other flavoring may be added to a spirit that is called "brandy".

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 EXAMPLES OF BRANDY
•Camus

•Maetell

• Courvoisier

• Rémy Martin

• Hennessy
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 RUM
•Rum is a distilled alcoholic beverage .
• Made from sugarcane byproducts, such as molasses, or directly from
sugarcane juice, by a process of fermentation and distillation. The distillate, a
clear liquid, is then usually aged in oak barrels.

•The majority of the world's rum production occurs in

the Caribbean and Latin America. Rum is also produced
in Austria, Spain, Australia, New Zealand, Fiji, Mexico, Hawaii, the
Philippines, India, Reunion Island, Mauritius, South Africa, Taiwan, Japan,
United States and Canada.
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 EXAMPLES OF RUM
•1 Barrel

•Pyrat Cask 1623

•Santa Teresa 1796

•Old Monk Rum

•Prichards’ Fine Rum

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 GIN
•Gin is a spirit which derives its predominant flavor from juniper berries. From its
earliest origins in the Middle Ages, gin has evolved over the course of a
millennium from a herbal medicine to an object of commerce in the spirits
industry.
• Gin was developed on the basis of the older Jenever, and become widely popular
in Great Britain when William of Orange, leader of the Dutch Republic, occupied
the British throne with his wife Mary.

•Today, the gin category is one of the most popular and widely distributed range
of spirits, and is represented by products of various origins, styles, and flavor
profiles that all revolve around juniper as a common ingredient.
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 TEQUILA
•Tequila is a regional specific name for a distilled beverage made
from the blue agave plant, primarily in the area surrounding the
city of Tequila.
•It is 65 km (40 mi) northwest of Guadalajara, and in the
highlands of the north western Mexican state of Jalisco. Although
tequila is a kind of mezcal, modern tequila differs somewhat in the
method of its production, in the use of only blue agave plants, as
well as in its regional specificity.

•Tequila is most often made at a 38–40% alcohol content (76–

80 proof), but can be produced between 31 and 55% alcohol
content (62 and 110 proof) https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/tequilaredo-1591826579.jpg
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 CHEF ON BOARD

• So typically when there's an onboard

chef in business class, it means
that food is plated onboard, and that
they might be adding some cute
touches to the presentation.

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• An In-flight Chef has experience of 5 star dining establishments and
will use their skills in the airlines first class cabin as well as on the
ground. They are also considered to be part of the Cabin Crew team
and undertake the same training.

• According to superadrianme.com, these were as follows: Austrian

Airlines. Etihad Airways. Garuda Indonesia

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 REFERENCES
•  Reference
• "IATA MANUAL

• ICAO MANUAL

• DGCA WEBSITE

• Books:
• Handbook of Global Aviation industry & Hospitality services by Rattan Deep Singh
• Airhostess, Pilot, Steward operations & Management by Rattan Deep Singh
THANK YOU