Then a round of the kitchens. This is perhaps, the longest and most critical part of his work. He checks out the flight loads for the day, on the basis of which food preparations are planned. Menu planning is another thing airlines are particular about. He has to be methodical here.
Different airlines follow different policies.
Some opt for frequent changes in the menu while others may carry the same menu for three months. The kitchen department makes menu presentations to airlines, on the basis of which menus are decided for later periods. European airlines are very particular about hygiene and insist that food be preserved in accordance with the cold chain method. The method ensures that the micro-bacterial content in the food does not exceed permissible levels even if the food is served hours after cooking. In the Oberoi Flight Services kitchen, food is cooked eight hours in advance of flight departure.