AIRLINE TRAY SERVICE - IHMNOTESSITE

INTRODUCTION

HISTORY

In 1920s,

Daimler airway pioneered the service of light refreshments.
The flight attendant/cabin boy, procured food from local markets
While refuelling the plane, the passengers used to have their meals.
The first airline meals were served by Handley Page Transport.
Sandwiches and fruits were the main meals.
Whereas only Chewing gum was served in Pan Am flight 1929, to prevent airsickness .
The flight was extremely noisy and uncomfortable.
In the late, 1920s, Western Air Express – 1st flight – served in-flight meals
This airline was from Los Angeles to San Francisco.
Fried chicken, cake, fruits and sandwiches were included.
Main motive was to distract from unpleasant flight experience.

In 1930s,

A specious dining areas were provided to the passengers
Freedom to move around and mingle while having meals
Thus this era described as “Most romantic “ era of air travel.
Aircraft lounges were designed and accompanied with posh chinaware and tablecloths.
1st flight kitchen was based in Oakland, California
Scrambled eggs or fried chicken were available in choice as main course.
Boeing 247s and Douglas DC-3s had more space for hot stoves and fridges

From 1940s – 1970s

Meals were provided in every flight after World War II.
“Sky plate” meals offered to naval troops
Frozen foods were served by Pan Am in flights
Fish with hollandaise sauce and lamb cutlets with potatoes were served 1954.
International Air Transport Association (IATA) recognised economy/ as distinct travel class.

Airlines cover longer distances from one state to another state or country.
It takes long hours to reach at destination
That the flight attendants/cabin crew or air hostess are responsible for taking care of travellers.
There is a commissary
In 1936, united airlines introduced the “world’s first flight kitchen,”.
A kitchen that was owned and operated by the airline to produce inflight food.
At the kitchen in oakland, california, united employees prepared hot meals,
While also giving special attention to the effects of altitude on the taste of food.
If there a short distances and flight times are involved: only snack-type meals or sandwiches and beverages are offered.
If long distance to be covered, then extensive service of food and beverages are offered.

MEAL ARRANGEMENT

Individual portion containers
Sealed, chilled, and stored until required.
Business or first-class passengers are treated as in first-class hotel or restaurants.
First-class service may be meat joints carved from a carving trolley as it moves up the centre aisle.
Served with appropriate garnish and vegetables.

EQUIPMENT