RESEARCH PAPER INFLIGHT AND FOOD SERVICE

SUBMITTED TO:

MS. DESSERIE MAYNES

SUBMITTED BY: CARL M. HOLGADO RACHRIS OLIVER RUTAQUIO

MARCH 13, 2012

ACKNOWLEDGEMENT The researcher would like to thank all the people who helped them on their research paper in English 2. This are the persons who instructed them and helped on their researched. They want to thank first of all our Almighty God who gave them strength and perseverance for this activity. Secondly my professor who assisted them on the difficulties on the said research. And also to their friends and classmates, and to their family.

C.M.H. R.O.R.

TABLE OF CONTENTS

COVER PAGE.I

ACKNOWLEDGEMENT.....II

TABLE OF CONTENTS..III

INTRODUCTION.....1

CONTENTS...1 What is Food Service..1 History of Food Service...2 Classification of Food Service...3 Principles of Food Service..5 In flight Food Service.........................6 History of In flight Food Service in the Philippines6

END NOTES..9

BIBLIOGRAPHY8

TITLE: INFLIGHT AND FOOD SERVICE SUBJECT: ENGLISH 2 PROFESSOR: MS. DESSERIE MAYNES AUTHORS: CARL M. HOLGADO RACHRIS OLIVER RUTACQUIO

INTRODUCTION Hospitality is probably the most diverse but specialized industry in the world. It is certainly one of the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors range from the glamorous five star resort to the less fashionable, but arguably more specialized, institutional areas such as hospitals, industrial outfits, schools and colleges. Yet of these many different sectors, food service operation, the variety of opportunities available is endless. The sky is the limit with food service.

WHAT IS FOOD SERVICE

Food service or catering defines those business, institutions, and companies responsible for

any meal prepared outside the home. This industry includes restaurants, school and hospitals cafeterias, catering operations, and many other formats.

HISTORY OF FOOD SERVICE

From the street vendors and caterers of ancient Rome to the modern food service industry

food service skills have traditionally been taught through apprenticeships. Many colleges offer food service management programs, but 66 percent of people currently working as servers and managers hold a high school diploma or less trained on the job. Sweeping changes in how food is shipped, stored and prepared mean that food service managers need to use the newest technological resources and to balance cost cutting and effective food storage with the public demand for fresher food with fewer additives and preservatives.

But where did it all began, this word restaurant and its etymology?

This word was said to be credited to the famous Monsieur Boulanger, the father of the

modern restaurant, who sold soups at his all night on the Red Bailleul. He called these soups restorantes ( restoratives ) , which is the origin of the word restaurant. The term restaurant from the word French restaurer to restore first appeared in 16th century meaning a food which restrores and referred specially to a rich, high flavored soup. However, Boulanger was hardly content to let his culinary repertoire rest there. In 1767, he challenged the traiteurs monopoly by creating a soup of sheeps feet in a white sauce. The traiters gulid sued and the case went to the French Parliament. Boulanger won, and soon his restaurant, Le Champ d Oiseau was restoring hundreds of hungry patrons with its succulent. Well prepared dishes.

In 1782, the Grand Tavern de Londres, a true restaurant opened the Rue de Richelieu three

years later, Aux Trois Fveres Provencaux opened near the Palais Royal.The French Revolution in 1794 literally caused heads to roll so much so that the chefs to the former nobility suddenly had no employment. Some stayed in France to open restaurants and some want to the other parts of Europe, many crossed the Atlantic to America especially to New Orleans, the only truly French corner of the New World. Almost all went into the restaurant business.
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Restaurants then spread rapidly acrosse the world, with the first in the United States ( Juliens

Restaurant ) opening in Boston in 1794. The oldest restaurant with contiguous operation in the United States, Union Oyster House id also in Boston and has been open since 1826. Most restaurants continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (service a la franchise, commoly called family style restaurants) something which encouraged them to eat rather quickly.

CLASSIFICATION OF FOOD SERVICE

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As of today, food and beverage service facilities vary as different concepts arise from food

kiosks to luxurious fine dining facilities. These facilities come in different forms and sizes which will be discussed below.
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Food and beverage service facilities could be best described as a catering establishment. A

catering establishment is an organization that provides food and beverages to its patrons or clientele. Basically, there are two types of catering establishments, the primary and secondary catering establishments.

PRIMARY
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These types of establishments are primarily concerned with the provision of food and

beverage services. Their main purpose for existence is food and beverage. HOTELS - its main purpose is to provide accommodation. But alongside the need for accommodation, is the need for the provision of food and beverages. Many foodservice establishments can also be found within a hotel specially five star. Some of these are the coffee shops, room service, banquets, specialty restaurants, grill rooms and cocktail bars. RESTAURANTS Basically, this establishment is devoted to serving only food and beverages although other concepts have also been introduced in the business itself. OUTDOOR CATERING also called off premise catering, this means catering to a large number of people at a venue of their choice, usually not within the establishments premises.

SECONDARY
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In this type, the provision of food and beverages is part of another business, so basically

this is an allied or support system of the business itself. CLUB CATERING this refers to the provision of food and beverages to a restricted clientele ( club members ). TRANSPORT CATERING refers to the provision of food and beverages to passengers before during and after a journey no different transport vehicles.

WELFARE CATERING provision of food and beverages to people to fulfill a social need determined by a recognized authority. INDUSTRIAL CATERING provision of food and beverages to people at work in industries and factories at highly subsidized rates. LEISURE LINKED provision of food and beverages to people engaged in leisure.

PRINCIPLES OF FOOD SERVICE

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Every food establishment uses, processes, and sells food in different ways. However, the

general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the big three factors that could cause food to become unsafe. Food must kept out of harms way from human errors, but if you dont train food workers what they are, they wont know why these factors so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes. Those basic three principles that we must train all managers and food workers about are: Personal Hygiene for Food Professionals, Time and Temperature Control and Cross Contamination Prevention.

INFLIGHT FOOD SERVICE

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Airlines generally outsource food service to catering companies that specialize in preparing

meals for flights. Dobbs International Services, LSG Sky Chefsl, and Carteriar International. Caterers International. Caterers are awarded contracts and prepare food in local kitchens, then deliver it to your awaiting plane. Preserving freshness is a particular challenge because your meal may have been prepared eight hours prior to the time its served to you in flight. More and more airlines are hiring world class chefs to plan menus. In these cases, the chef will create the menus and may even provide some consulting to help catering and airline employees understand how the food should be prepared and served.

HISTORY OF INFLIGHT FOOD SERVICE IN THE PHILPPINES

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Philippine Airways, Inc. (abbreviated as PAL and also known historically as Philippine Air

Lines) operating as Philippine Airways, is a flag carrier of the Philippines. Headquartered in the Philippine National Bank Financial Center in Pasay City, the airline was founded in 1941 and is the first and oldest commercial airline in Asia operating under its original name. Out of its hubs at Ninoy Aquino International Airport of Manila and Mactan-Cebu International Airport of Cebu City, Philippine Airlines serves nineteen destinations in the Philippines and 24 de Asia, Middle East, East Asia, Oceania and North America. Formerly one of the largest Asian airlines, PAL was severely affected by the 1997 Asian Financial Crisis. In what was believed to be one of the Philippines' biggest corporate failures, PAL was forced to downsize its international operations by completely cutting operations to Europe and eventually Middle East, cutting virtually all domestic services excluding routes operated from Manila, stinationsin Southeast

reducing the size of its fleet and terminating the jobs of thousands of employees. The airline was placed under receivership in 1998, gradually restoring operations to many of the destinations it formerly serviced. PAL exited receivership in 2007 with ambitious plans to further its previously serviced destinations, as well as diversify its fleet. Philippine Airlines is the only airline in the Philippines to be accredited with the IATA Operational Safety Audit (IOSA) by the International Air Transport Association (IATA) and has been awarded a 3-star rating by the independent research consultancy firm Skytrax. Philippine Airlines carried more than 9 million passengers during the 2010-2011 period.

BIBLIOGRAPHY

1- Http://www.arama.com 2- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 3- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 4- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 5- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 6- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 7- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 8- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 9- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 10- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 11- Creative Commons Attribution Share a Lisence 12- Creative Commons Attribution Share a Lisence

NOTES

1- Http://www.arama.com 2- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 3- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 4- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 5- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 6- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 7- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 8- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 9- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell) 10- A Concise Guide in Food and Beverage Services Procedures (Daryll Ace Cornell)

11- Creative Commons Attribution Share a Lisence 12- Creative Commons Attribution Share a Lisence