Preparing for the Trip - Catering Objectives


Chapter 5


jellies, steak sauce, etc.,request them in MINI JARS, not squeeze packs! If you receive squeeze packs simply empty contents into a small ramekin and then serve to your passengers.


P How do you want it PACKAGED? For example;


Individual Portion


Bulk Tin


BULK DEFINITION - not divided into parts or packaged in separate units. We recommend ordering in bulk whenever possible!


Or Individual Portion which is packaging of items together based on an individual potion.


While there may be specific individual requests, there are standard ways in which caterers package catering. The pure definition of “bulk” is to package the catering in a way that allows the crew to build the final product with the “mise en place”, (French pronunciation: [mi zɑ̃ ˈplas] is a French phrase which means "putting in place", as in set up) that is delivered. When it comes to bulk packaging entrees, there are a couple of options for the corporate flight attendant to consider:


Examples of bulk packaging for entrees would entail:


• Proteins and sauces packaged together. Typically, sauces are kept with an entree so it is easy to identify which sauce goes with what protein. This is especially important if there is a selection of fish, poultry or beef.


• Next, vegetables are packaged together in separate containers. • Last, the starch is packaged in separate containers.


The advantage of bulking meals in this manner is that it allows the crew member to have a menu with a variety of proteins, but keep the vegetables and starches consistent throughout the meal period. The crew member can also control the heating times of the separate components of a meal.


Individual Packaging for entrees simply is that each meal is packaged together and that only one bulk pan (and the associated garnish kit) is used to construct a meal. The key here is that there is one container per passenger for the oven/micro and one container of garnishes.


Depending upon the flight time, the cabin crewmember in charge of arranging in-flight catering may decide to use a variety of options to facilitate the meal service depending upon the number of passengers. For a short dinner flight, the cabin crew member could order the starting salads pre-plated, while ordering the entree in bulk. This combination of packaging options would allow a faster start to the service, and provide adequate time to plate the entree and dessert as the meal period progresses.


© Aircare FACTS - Initial Service Training 9


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