UNIT 12 ACCOMMODATIONS AND CATERING INDUSTRY

Structures

12.0 Objectives
12.1 Introduction - Accommodation
12.1.1 Types of Accommodation
12.2 Historical Background and Evolution of Lodging Industry
12.2.1 Evolution and Growth of Hotel Industry in India
12.3 Role of Hotel Industry in Tourism
12.4 Role of FHRAI
12.5 Introduction to Air Catering Services
12.5.1 Development of Catering Industry in India
12.5.2 Classification of Catering Establishments
12.5.3 Operation of Air Catering Services
12.6 Let us Sum Up
12.7 Answers to ‘Check your Progress’ Exercises
12.8 Further Readings

12.0 OBJECTIVES

After reading this Unit, you will be able to understand:

 Importance of Accommodation in the Hospitality Industry

 Evolution of Lodging Industry
 Impact of Hotel Industry in Tourism
 Role and Objectives of FHRAI
 Operation flow of Airline Catering Services

12.1 INTRODUCTION - ACCOMMODATION

Accommodation is one of the basic elements in 5 A’s of tourism industry. The other four A’s
are Accessibility, Attraction, Amenities and Activities. One of the most basic requirements
for any tourism business or experience or development is to have lodging facility at
destination. While on a tour, travellers and tourists require a place to rest and dine for safety
and comfort. Food, lodging and transportation are the three important components of tourism
business. There are alternative resting places at the major tourist attractions, ranging from
low-cost lodges/hotels to world-class luxury hotels to give tourists a feeling of home away
from home.

Accommodation is an essential component of a country’s tourism offering. This has huge

importance in the national and global economies as it generates revenue, invests for
destination development, and creates jobs.

Tourism industry is built on the foundation of lodging and its facilities, amenities and
services. Commercial lodgings have popped up or mushroomed at tourism destinations as it
is an essential service. Accommodation facilities provide different services depending on
travel and hospitality needs and wants of customers/guests.

Accommodation serves as a basis from which a tourist can participate in any activity at a
destination place or tourism place of importance. Consequently, the business of tourism
would be incomplete without getting aligned with accommodation sector. Accommodation is
an important sub-sector within the tourism economy for its revenue generation and
employment creation. When tourists travel for the purpose of sightseeing, they always
require some type of lodging to rest and replenish during their excursion.

Accommodation comes in a variety of shapes and sizes, with varying levels of facilities,
amenities and services. But its primary goal is to provide services to its customers/guests.
Accommodation can be classified in a variety of ways based on pricing, location, visitor type,
and services.

From exquisite five-star properties to extremely affordable hotels, every guest or tourist may
discover the best suitable options based on their budget. The geographical location also
influences the availability of type of lodging. Some are in the city, while others are on the
outskirts of town. It can also be customised for specific target audiences. Some lodging
establishments cater to professional/business and family travellers, while others cater to
recreational travellers. Although hotels form the most common sort of lodging, but other
alternative options do exist.

12.1.1 Types of Aaccommodation

(i) A Hotel

A hotel is a commercial establishment whose major goal is to provide accommodation

services to legitimate or authorized tourists. In other terms, a hotel charges the tourists/guests
for using room, food and other services usually for a short period of time. Thus, a hotel can
be described as a “Home away from Home” . As per the British Statute, a hotel can be
defined as the “place where a bona fide traveller, if in a state to pay for it and also in a
condition to accept it, can receive food and shelter”.

Hotel rooms are equipped with modern amenities, such as a mini-bar with drinks and snacks,
air conditioning, en-suite bathrooms, LED television, telephone, Internet connection, and a
tea-coffee maker. Hotels offer a variety of additional guest services, such as a restaurant,
coffee shops, bars, banquet halls, conference services, swimming pool, and meeting rooms,
among others.

According to the five-star categorization, the quality of the hotel and its services is usually
indicated by stars. Most countries have an official body that sets standards for classification
of hotels. Nevertheless, the standards primarily vary to some extent from one country to
another. In India, a hotel gets its star gradation or ranking by the Hotel and Restaurant
Approval Classification Committee (HRACC), formed by the Ministry of Tourism,
Government of India. This committee is responsible for the star gradation of hotels. There
six grades of star category of hotels which are classified as 1* Hotels (Low Budget Hotels),
2** Hotels (Standard and Budget Hotels), 3*** Hotels (Middle-Class and Comfort Hotels),
4**** Hotels (Semi-Luxury Hotels), 5***** Hotels (Luxury Hotels) and 5*****Deluxe
Hotels. (Luxury Hotels). Table 12.1 presents various factors that largely determine the
classification of hotels.

Table. 12.1 : Classification of Hotels

Classification on Basis of Size  Small
 Medium
  Large
 Very Large
Classification on Basis of Location  Downtown Hotel
 Airport Hotel
 Motel
 Suburban Hotel
 Resort
 Floatel
Classification on Basis of Clientele  Business or Commercial hotel
 Suite hotel
 Casino Hotel
 Convention Hotel
 Transient Hotel
 Residential Hotel
 Bed and Breakfast Hotel
 Conference Hotel
Classification on Basis of Duration of Stay  Commercial Hotel
 Transient Hotel
 Semi-residential Hotel
 Residential/Apartment Hotel
 Extended Stay Hotel
Classification on Basis of Level of Services  Upmarket/Luxury Hotels
 Mid-market Hotels
 Budget-Class//Limited Services
Classification on Basis of Ownership  Proprietary Ownership
 Management Contract
 Condominium
 Franchise
 Time Share

(ii) A Motel
The term is an abbreviation for motor-hotel, and it is a concept that got originated in the
United States. Motels are located near highways. They have very few rooms but large
parking lot. They feature limited reception areas, and the interiors of the buildings are
normal. Restaurants and communal eating rooms are typical in motels.

(iii) A youth hostel

This is a type of low-cost lodging for tourists. In a dormitory, travellers share a room along
with restroom, a lounge, and maybe a kitchen. Private rooms are hardly available. Hostels
are very formal, in addition to being reasonably priced. There are several opportunities to
socialize but less privacy attached. Hostels, irrespective of their name, are no longer only
meant for youthful travellers. Breakfast is usually provided by hostels, though some also
provide other meals.

(iv) A campsite
A campground is a location where people can spend the night outside. The campsite can be:
(a) an unintentionally chosen location (hikers and backpackers try to halt and spend
overnight), or (b) a camping site with varied services; it is commonly referred to as a
campground. A fee is charged by campgrounds. They may have a few facilities, such as: -
holes, enclosures, and concrete sites for building campfires; - toilets/flush toilets; - restrooms
with showers and basins, tables for picnics - utility connections (gas, water, electricity,
sewer). Campfires, concrete parking spots, garbage cans, and other amenities are available.
All campgrounds do have a set of guidelines and rules about noise and camper behaviour.
Camping outside of licensed campgrounds is frequently prohibited.

(v) An Inn
An inn is a place that provides lodging, fooding and drink to travellers. Firstly, the inns
were erected during the Roman era, during which many highways were being created. Inns
were also used as communal gathering places at that period. Because there are so many
hotels, restaurants, and bars nowadays, the number of inns has decreased. The distinction
between inns, pubs, and taverns is getting increasingly blurred.

(vi) A guest house

A guest house is a private residence that has been turned into a tourist accommodation
facility. In most guest houses, bed and breakfast is available and also other meals are
provided on request. Minimum facilities are available.

Check your Progress A

1) What do you mean by Accommodation?

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2) What are the different types of Accommodation?
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12.2 HISTORICAL BACKGROUND AND EVOLUTION OF LODGING

INDUSTRY

The concept of a traveler's refuge is not new in India. Dharamshalas, Viharas, Sarais, and
Musafirkhanas are all mentioned in historical records and publications. The cave temples
found across India's south western area include a "Chaitya" (sanctuary) meant for devotion
and prayers, as well as "Viharas" (temples & Monastery). These monasteries were built along
old trade routes connecting the region's major pilgrimage locations. According to several
inscriptions, merchants generously donated to the building and repair of these structures.
Clearly, behind these acts of giving, charity was not the driving force. The traders used these
routes to transport their goods and money, and the "Viharas" served as their "Hotels".

Although spiritual centres always had “Dharamshalas” and “Musafirkhanas,” the caravan
“Sarais” seemed to be sole travellers lodging with a nanhai (cook) attached. The famous
Afghan Emperor, Sher Shah Suri, also the creator of the Grand Trunk Road, is credited for
erecting "Caravas" and "Sarais" at regular intervals along the roadway, facilitating trade
and travel. The Mughals constructed similar institutions throughout their kingdom.

Sarais were later built by Kings, Rajas, Nawabs, and wealthy businessman to make travel
easier. At the same period, the Inns were the western counterpart of India's Sarais. Travel
became profitable as commerce grew, and slowly the business of lodging and catering food
to the expanding number of tourists grew. Sarais of India, similar to inns in Europe and
stage coach stations of the 18th and 19th centuries in the United States, stood along well-
traveled highways. They gave the pilgrims food and shelter, and fodder for horses. As time
progressed, however, the age-old Sarais establishment adapted to the changing and modern
world. Hotels, such as the Oberoi Maidens in New Delhi and the Taj Mahal Hotel in
Bombay, were erected in India quite early in the twentieth century.

12.2.1 Evolution and Growth of Hotel Industry in India

The origins of India's hotel industry cannot be dated to a certain time period.. There is no
proof of its presence, even during the Indus Valley Civilization and the Vedic Era. In the
past, pilgrimages and trade were the primary reasons for travel. The Hindu idea of char dham
(i.e., pilgrimage to sacred sites in India's four corners) is an essential indicator of the
importance placed on pilgrimage by their forefathers.

Many such shrines may be found around the country, some of which are visited by people of
all faiths. Many references to travel and the government's provision of lodging for visiting
pilgrims and traders can be found in Hindu mythology, ancient writings and literature.
Silk, spices, gold, and jewels were prized in ancient India. According to the accounts of
notable visitors from the past, countries such as Japan, Italy, China, Greece, Malaysia,
Indonesia, China, traded with India. Animals on land, as well as ships and boats that
crisscrossed seas and rivers for connections with extreme regions, were the primary modes of
transportation.
Hotel industry's growth and evolution in the country may be broadly divided into three
different periods:
(i) Ancient and Medieval Period
(ii) Colonial Period
(iii) Modern Period

(i) The Ancient and Medieval Period

The Hindu idea of 'atithi devo bhava' can be traced back to the beginnings of India's
hospitality business. It states that an unexpected visitor should be treated as God. However,
it is unclear when hospitality became commercialized in ancient India. Indication of lodging
facilities for visitors exists, but they are not as well structured as they are today.

Dharamshala was the name given to the lodging places during the time (In Sanskrit, dharma
meant religion, shala meant educational institution). Village chaupals are thought to be the
origin of Dharmashalas, i.e. pilgrim relaxing places. They were the meeting place of the
villagers for discussion and plan different development and societal welfare projects.

Travelers began to set up camps here for safety reasons, and these became locations to stay.
Permanent facilities (or Dharmashala) for tourists were gradually created with the
cooperation of localites and financial help from zamindars, monarchs, or other powerful
persons. They were given a safer area to rest and spend the night.
Hospitality facilities have been praised by numerous foreign guests and thinkers who have
visited India. During Chandragupta Vikramaditya and Harshvardhana’s period, famous
Chinese scholars - Fa Hien (AD 399-424) and Huein Tsang (AD 629-643), respectively,
mentioned the existence of travellers' shelters.

Lots of sarais and musafirkhanas were constructed during the eleventh and thirteenth
centuries in the mediaeval era, principally as resting spots for couriers of the Slave or
Mamluk dynasty's mail system.

The Mughals perpetuated the tradition, constructing numerous sarais to house travellers.
During that time, sarais supplied a chamber, water, stable for animals (camel, horse,
elephant) along with feed, and at times even a worship area for travellers.

(ii) Colonial Period

During colonial period, India's hotel business began to take shape in the seventeenth century,
with the entrance of Europeans. To cater to the demands of European conquerors and
subsequently Raj officials, people from foreign countries generally run the early hotels.

In Bombay, between 1837 and 1840, Taverns like Paddy Goose's, Racquet Court and
Portuguese Georges were opened. However, most of the bars vanished within a ten-year
span, and decent hotels, such as Family Hotel, Hope Hall, began to arise.

Until 1900, practically most of the hotels were built and operated according to the Western
standards. Sardar Griha (opened in 1900), and Madhavashram (opened in 1908) were the
first Indian-style hotels. A new influx of hotels came up in Mumbai, a major port city at the
time, due to the two world wars.

(iii) Modern Period

Hotel industry in India, took huge jumps after independence. Oberoi Group of Hotels and
The Taj Group of Hotels acquired many properties of British. These hotels maintained
strong quality standards and perfect service, and thus expanded their operations
internationally. In latter decades, corporations such as ITC entered the hotel market with the
brand - ITC WelcomGroup hotels.

Various well-known foreign hotel brands have established themselves in India over the
previous few decades. InterContinental Hotels and Resorts, Marriott International, Hyatt
Hotels and Resorts, Hilton Hotels, Best Western Hotels and Resorts, and others are among
them.

Box 12.2 Historical Background - A fascinating journey

 The history of the industry may be traced all the way back to ancient Greece
and even before that
 The word "hospitality" was traced from the French word "hospice," that
means "taking care of the travellers"
 Through his memoirs, Marco Polo established what are now known as travel
journals
 The French Revolution altered the culinary landscape and the hospitality
industry's future
 Following the two world wars, dark tourism, often known as
"thanatourism," grew in popularity
 With names like Hyatt, Hilton, Marriott, Starwood, and Ritz, the hospitality
sector appears to have progressed significantly

12.3 ROLE OF HOTEL INDUSTRY IN TOURISM

Hotels are undeniably one of the fastest-growing parts of the tourism sector, given that
lodging is an important factor of any state’s or country's tourism development. The
tourism and hotel industry in India are considered to be important drivers of growth and
development. The hotel sector and tourism are interlinked. The presence of adequate hotels
adds value to a number of elements and assist the economic growth of the region. A hotel's
presence alone is not alone to enhance a destination’s tourism, but there are other factors also
involved.
Tourism is a cultural, social, and economic activity that includes individuals travelling to
nations or locations that are different from their regular surroundings. Their movement could
be on professional, business or personal grounds. Excursionists, tourists, residents, and non-
residents are all examples of visitors. Tourism refers to the activities they engage in. Few of
the activities they engage in imply tourism expenditure, such as the lodging or food they
consume.
The expanding tourism and hospitality sector have come out as key growth drivers, and the
hotel industry contributes significantly to this. Its culture and heritage have also contributed
significantly to India's tourism industry. Given the diversity of ecosystem, terrains, and visual
beauties found throughout the country, it has enormous potential. Tourism has the potential to
provide a lot of jobs, and hotels constitute a considerable element of the hospitality sector.
For any tourism industry, hotels are an essential source of foreign exchange.
The tourism and hotel industry in India are important drivers of growth and development.
Although the hotel sector's future prospects may be jeopardized by the present influx of low-
cost alternatives and other lodging options, hotels remain a major participant in any state's or
country's tourism business. Both the tourism and hotel industry play an important role in
supporting and meeting each other's needs. Their link in the tourism business is
unquestionably important, and without it, both industries would be incomplete and unable to
succeed.

Box 12.3 - New advancements

 In India, the hotel industry and its attempts to promote tourism have resulted in a
substantial prosperity. Thus, expanding economic system resulted to a substantial
source of foreign exchange for the country as well as source of jobs. India's tourism
industry is the country's third-largest source of foreign currency
 Since 2009, the World Travel and Tourism Council has designated India as one of
the popular tourist destinations, and it will continue to be one of the most popular
tourist destinations
 The tourism and hotel industries is one among India's top ten industries, garnering
the most f oreign direct invest ment (FDI) and int ernational tourism.
 The Indian hotel business has made a significant contribution to the country's
economic development. This tendency is projected to continue, boosting or adding
significance to tourism in any location

In the long run, the demand-supply gap between India's hotelier and tourism industries would
worsen, forcing the construction of more hotels. Tourists are inevitably faced with a scarcity
of available lodging, necessitating a demand for traditional affordable motels. Budget and
mid-market hotels are in high demand in India, since they would give more affordable
lodging options for all types of travellers while also contributing value to the country.
12.4 ROLE OF FHRAI

The FHRAI was founded in the year 1955, supported by four Regional Associations that
represents India's Northern, Eastern, Southern and Western, and Southern regions. On April
15, 1955, the industry's doyens signed the Memorandum of Association, which included Mr.
Maneck S. Shaw, Mr. A.P. Sabavala, Mr. K. Heuer, Mr. Geeta Sinha, Mr. S.W. Edwards, ,
Mr. C. Green, Mr. S.S. Reen and Mr. M.S. Oberoi. It is considered as the main authentic
voice of the hospitality industry in India.

Functions: -

It is committed to providing services to the Hospitality community, for the benefit and
growth. FHRAI members get discount cards after paying a membership fees and are are
entitled to 30% discount on rooms and also on Food & Beverage (excluding alcoholic
beverages) in all member establishments.

 FHRAI also publishes a monthly journal for the hospitality business, which is widely
regarded as a premium publication. It gives in-depth knowledge on legal issues, as well
as other important topics
 Actively engages with the governments on a wide range of subjects, and effectively
reflects its members' ideas, opinions, and concerns
 It provides legal assistance to its members by keeping track of various legal and
regulatory developments and ensuring that they receive prompt and efficient remedy
 FHRAI has a constantly growing portfolio of thought-leadership publications, including
surveys, research reports, monographs, and compendiums
 It holds workshops, seminars and conferences and workshops on various themes across
the country on a regular basis and Annual convention of FHRAI is widely attended by
eminent personalities of Indian hospitality industry
 FHRAI website ([Link]) is a portal where FHRAI members can access up-to-
date industry news

Eligibility Criteria for becoming a Member

FHRAI Hotel Membership

 A member of one of the Regional Associates is required
 It has to be a fully operational establishment
 A minimum of ten rooms is required
 Only associate membership can be approved if the hotel is under construction. Once the
hotel is up and running, this can be turned to a hotel membership
 A restaurant within a hotel is required
 All appropriate municipal/police or other mandatory licenses must be current and in good
standing
 A restaurant within a hotel can also become a separate restaurant member (for hotels
with 25-100 rooms, one restaurant can become a member, and for hotels with more than
101 rooms, two restaurants can become members)

FHRAI Restaurant Membership

 A member of one of the regional associations is required

 It has to be a restaurant that is open for business
 A minimum of 25 covers is required
 All appropriate municipal/police or other mandatory licenses must be current and in good
standing
 A restaurant within a hotel that is a member of the FHRAI can also seek for separate
membership. A hotel with 25-100 rooms can have one restaurant as a member, and hotels
with more than 101 rooms can have two restaurants as members

FHRAI Associate Membership

 A member of one of the Regional Associations is required

 Must have a connection to the hospitality business in some form
 Not Individuals, only companies, firms, or other similar entities, are eligible to join
 Hotels in the process of construction should apply for associate membership. As soon as
the hotel opens for business, this can be converted to hotel membership
 FHRAI membership discount cards are not available to Associate members

12.5 INTRODUCTION TO AIR CATERING SERVICES

Restaurants are businesses that charge customers for food and beverages. They play an
important role in the food supply chain. The first step in the food chain is obtaining raw
materials such as meat, fish, eggs, milk, fruits, and vegetables from their source. In food
factories, raw materials are processed and packaged, and beverages are bottled in bottling
factories and brewers. They are then held in warehouses and cold storage facilities at the
appropriate temperatures, ready for distribution via wholesale sellers, agents, and merchants.
They then offer these to restaurants as meals and refreshments for the general public. Tourists
visiting to different destinations require food and accommodation (lodging). This is provided
by the hotel and the catering industry, which comprises of different types of accommodation
for lodging and various types of eating joints for dining.

Because of the increase in tourism within the country, this industry is fast developing.

12.5.1 Development of Catering Industry in India

The growth of the hotel and catering sector is frequently linked to the development of a
country's transportation system. India, on the other hand, has a unique history in which the
growth of catering can be ascribed not only to transportation but also to the legacy left by
people of various cultures and ethnic groups that have dominated the country since ancient
times. The Mogul kings imported their cuisine from Afghanistan and elsewhere with them.
Similarly, the French and the English brought their European food and culinary art to the
United States.

The skill of eating at the table with forks and knives evolved gradually until contemporary
times, when courses of food are distinguished by plate size and wines by glass shape.

12.5.2 Classification of Catering Establishments

Catering Establishment is basically divided into three major categories. They are:

(i) Commercial catering

(ii) Welfare catering

(iii) Transport catering

(i) Commercial Catering :-
It entails profit-driven catering as well as consumer delight. Customer happiness cannot be
prioritized before profit because a commercial business can only exist if it has the funds to
support itself and its employees. Customer is the lifeblood of every organization. It is critical
for client retention that the consumer is content and delighted with the services. The various
establishments that fall under the area of commercial catering includes - hotels, restaurants,
pastry shops, bar, discotheques, fast food outlets etc.

(ii) Welfare Catering:-

Catering without a commercial motive is what this style of catering entails. It's usually done
out of necessity or obligation, as part of a legal mandate or out of kindness. It's mostly done
in three different kinds of establishments. They are as follows:

 Industrial catering
 Institutional catering
 Service catering

(iii) Transport Catering -

Catering in various forms of transportation, such as railways, sea, and air, is referred to as
transport catering.

(a)Railway catering:

In India, Railway catering began in the 19th century and has spread across the subcontinent.
People travelling long distances by rail want refreshments, which is why bigger stations have
canteens and booths. The train would come to a complete stop for the needed period of time
to allow passengers to use these amenities. Later, to meet the needs of the public, the railway
built railway hotels adjacent to the stations. Pantry cars are available in long distance trains to
cater to the fooding requirements of the passengers.

(b) Marine catering:

Catering for passengers and crew on board is included in marine catering. Restaurants,
ballroom, discotheque, casino, swimming pool, golf course, laundry, and other amenities
are all available on board in modern luxury cruise liners. On luxury cruise ships, service is of
the greatest calibre. Apart from the various special meals offered in a professional manner,
other activities such as parties, dances are often commemorated to bring entertainment and
goodwill.

(c)Airline Catering:

Because the aeroplane has no cooking facilities, all cooked meals must be brought on board
before the voyage. Because of storage and space constraints, pantries are constructed and
equipped specifically for storing and reheating food. Aircraft catering has advanced
significantly, and airlines are taking greater effort to create a more appealing and varied
menu. After World War II, when huge war supply air craft became available for disposal,
civil aviation advanced at a breakneck pace. Commercial airlines began offering food service
in 1946. In the beginning, in-flight amenities were restricted, with only small meals and dry
snacks available. This practise persisted until airlines began to fly internationally. As a result,
more substantial meals were required, prompting the development of flight kitchens to meet
the demand.

This Unit delves into the topic of airline catering in depth.

12.5.3 Operation of Air Catering Services

Airline catering serves around billion meals to airline passengers each year. Airlines and
caterers undertake the task of sourcing, cooking, and delivering meals to each flight. This is
how the operation is carried out from the farm to the airplane's tray table.

Box 12.4 Airline food is carried from the farm to the tray table of the flight

 Airline food travels a long distance from the farm to the plane’s tray table
 To compensate for the lowered sensitivity of the passengers' taste buds and smell,
food onboard planes is made saltier
 Catering firms offer meals to airlines all around the world
 With hundreds of thousands of meals made each day, airline catering is a game of
scale
 Each meal is made separately and placed into containers for onboard service
 To avoid delays or food spoiling, catering trucks must arrive at the airport on
schedule
 Airline catering sector has benefited from the advent of new alternatives and dietary
requirements

Deciding factor of the meal

It is up to the airlines to decide what food will be given to passengers onboard. Because
of the effect of flying on taste and smell, it is a little complex than planning a dinner at
home.
Taste receptors and smell work about 30% less efficiently than they do at sea level, mostly
affecting taste sensations of sweetness and salty. To address this, prepared food tastes saltier
or spicier. Passengers have complained about over salted meals in the past, and this can
backfire at times.

Airlines also collaborate with celebrity and renowned chefs (ranging from Gordon Ramsay
to Neil Perry) to offer exclusive dishes for passengers. These are usually focused on tasty
meals that can be eaten while flying.

Airlines consider plane meals to be important component of the flight experience because of
its perilous nature. Airlines take the task of deciding what food to serve seriously and
employ chefs to do it. The activity of preparing thousands of meals per day is dependent on a
number of components and aspects, which are covered below, ranging from farming and
sourcing to production and delivery.

Farming and Sourcing

Most of the airlines do not provide meals for their own flights departing from their hub locations.
Rather, expert airline food services are hired. That is the reason why, while flying connecting
flights, the quality of the meals may vary, as caterers shift.

Farming, along with obtaining the many components that accompany a dish is the first stage in
preparing an inflight meal. At 35,000 feet, the major goal is to produce food that is both fresh and
tasty. Most products are purchased ahead of time and stored in bulk, except fresh vegetables,
meats, and fruits are refreshed on a regular basis.
All airline catering kitchens are equipped with state -of-the-art technology and
advanced equipment for efficient and hygienic food production and handling. All
processes, right from receiving raw material to cooking, portioning, plating and
final dispatch, are expertly handled by trained staff.

Production
Caterers begin the process of mass-producing food once all of the ingredients are in place.
Individually prepared dishes are then put into the containers. When the dishes are ready for
transportation to the aeroplane, they are placed on a tray with the other components.

However, food must be blast chilled before it is being delivered for hygienic concerns, as hot
food can lead to bacterial growth. After then, the meals are warmed onboard before being served
to passengers.

For ease of transportation and turnaround, kitchens of airline catering are situated typically near
airport terminals. Their size varies depending on the number of flights they service. Almost all
airports have a number of catering service facilities for the numerous airlines that depart from that
airport.

Airlines' hub airports typically have massive facilities that prepare huge amounts of meals every
day. Example - Emirates, operates a 66,000-square-meter facility near Dubai Airport that serves
more than 200,000 meals each day. For examples, Skychefs, TajSAT's, DO&CO, Gate Gourmet
and LSG - have kitchens, which are located close to the airports to facilitate the airlines.

In order to consistently deliver excellence to its customers, the airline catering

companies strives to constantly raise the standards of superior service, operational
reliability and food safety.

Delivery
The meal must then be delivered to the aeroplane as the final step in the operation. Because
the food must be kept at a specific temperature and planes have short turnaround times, this
necessitates a high level of efficiency.

Catering firms have a fleet of chilled trucks that transfer meals from local kitchens to planes.
These vehicles then rise to the height of the jet to deliver the meals on the tarmac. During
boarding, these trucks are generally visible, with employees hauling enormous trolleys loaded
with food.

Soon after the food reaches the flight, the cabin crew starts heating the food. Convection
ovens are used to quickly warm the food, arrange them on a service tray, followed by
distributing the meal to passengers from a trolley. Some meals may be freshly prepared and
plated onto flatware after heating and then served to flight passengers.

Big industry
Airline catering may appear to be a minor aspect of the flying experience, but it is a huge industry.
As per Research and Markets, the market will rise to $23.9 billion in the next few years, with an
annual growth rate of 6%. The business has seen explosive expansion in recent years.

The airline catering companies are setting the highest standards for quality and service
delivery.

Box 12.5 TajSATS - India’s finest food solutions Partner - serving the best in the skies

 TajSATS units are certified by the internationally-recognised British

Standards Institution, (BSI) according to ISO 22000 (Food Safety
Standards). These certifications provide assurance of the conformity of
services and food safety. All the kitchens are halal -certified by Malaysian
Airlines and TajSATS is the only caterer providing fresh kosher meals in
India via the Mumbai flight kitchen.

 TajSATS follows a robust Food Safety Management System and ensures

that standard procedures for food safety and quality control permit the
entire value chain, including employees and vendors across all units.
TajSATS is proud to be the first in-flight catering company that
implemented Hazard Analysis and Critical Control Point (HACCP) in India

 TajSATS won the coveted QSAI 2018 Worldwide Platinum Award and QSAI
Gold Award, Asia for Excellence in Catering Quality in 2018, beating over
250+ on-board catering facilities from 70 countries

 TajSATS is the market leader in Airline Catering for over 42 yrs

Passengers aboard aeroplanes may have a love-hate connection with the cuisine of airplane. It
is, however, useful to be aware of the time and work required to prepare an aeroplane meal,
as well as how the food differs while it is being served in air.
 Check your Progress B

1. Explain the importance of Hotel Industry in Tourism.

….…………………………………………………………………………………………
……………………………………………………………………………………………
…….…...........................................................................................................................
2. Explain the operation of Airline Catering service.
….…………………………………………………………………………………………
……………………………………………………………………………………………
……................................................................................................................................

12.6 LET US SUM UP

Hospitality industry includes casinos, hotels, restaurants, food services, and tourism. This
sector is hugely diverse, which has been greatly affected by various happenings across the
world. Tourism as well as the hospitality industry is one of the major revenue earning
sectors, foreign exchange earner, employment provider and also contributes to the economic
and infrastructure development of the country. But, however, accommodation constitutes a
major part of the tourism industry. We have further learnt about how hotel industry has
grown over the years from sarais and musafirkhanas to modern day hotel chains. Multiple
business models for development exist in the industry that can be derived from the early
lodging facilities in Europe. The contemporary hotel industry, on the other hand, arose on the
American continent. The Unit has also touched upon FHRAI. Development of catering
Industry has been discussed in details with more emphasis on airline catering.
Airline Catering has come a long way, where the operation includes right from choosing
ingredients from the farm, the preparation, delivery and service to the palate of airline
passengers.
_________________________________________________________________________
12.7 ANSWER TO ‘CHECK YOUR PROGRESS’ EXERCISES
_________________________________________________________________________

Check your Progress A

1) See Sec. 12.1

2) See Sub-Sec 12.1.1

Check your Progress B

1) See Sec. 12.3

2) See Sec 12.5.3
_________________________________________________________________________12
.8 FURTHER READINGS
_________________________________________________________________________

Bhakta, A. (2012). Professional Hotel Front Office Management. Tata McGraw Hill
Education Private Ltd. New Delhi

Lickorish, L.J. & Jenkins, C.L. (1997). An Introduction to Tourism. Reed Educational &
Professional Publishing Ltd.

Pande, P. (2020). Inside Airline Catering: From Farm to Plane. Retrieved from
[Link]/airline-catering

Tewari, J.R.(2016). Hotel Front Office - Operations & Management. Oxford University Press

[Link]