MICRO PROJECT
COMPUTER ENGINEERING
Submitted by
Name of Students Enrollment No
21: Gaikawad Kunal Sachin 2111640080
24: Sayyad Sohel Salim 2111640083
35: Hole Tejas Dattatray 2111640094
44: Randive Sushant Rahul 2111640228
MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION
DEPARTMENT OF COMPUTER ENGINEERING
SONIYA GANDHI POLYTECHNICSHRIGONDA-413701. (2023-
2024)
SONIYA GANDHI POLYTECHNIC SHRIGONDA-413701
CERTIFICATE
This is to certify that the Micro-Project entitled
FLIght CATERING SERVICE
Submitted by
Name of Students Enrollment No Marks Marks Out Total Out
Out Of 6 Of Of
for 4 for 10
perform performance
ance in in oral
group (D5Col.9)
activity
(D5Col.8
)
21: Gaikawad Kunal 2111640080
Sachin
24: Sayyad Sohel 2111640083
Salim
35: Hole Tejas 2111640094
Dattatray
44: Randive Sushant 2111640228
Rahul
Is the bonafied work completed in the academic year 2023-2024 under
my supervision and guidance in partial fulfillment for award of diploma
“Diploma in Computer Engineering” Maharashtra State Board Of Technical
Education.
Prof.Sasane.Mdm Prof.Nagane.Sir Prof.NagawadeA.B
(Guide) (HOD) (principal)
ACKNOWLEDGEMENT
We Would like to express our special thanks of gratitude to our institute
Soniya Gandhi Polytechnic our Principal Prof.NagawadeA.B, our head of the
Department Prof.Nagane.Sir and our Subject teacher Prof.Sasane.Mdm who
gave us the opportunity to make this micro project on the topic FLIght
CATERING SERVICE. This has greatly helped us in expanding our cohere
of knowledge. We are thankful to each other because every one of us aided
to complete this project within the limited frame of time.
Part A: Micro Project Proposal
1.1 Aim/Benefits of the Micro-Project:
The Aim Of Our Online Movie Ticket Booking System Microproject Is To Design And
Develop A
User-Friendly And Efficient.Platform For Moviegoers To Conveniently Book Their Tickets
Online
2.1 Course Outcomes integrated:
• Testing and Debugging •
Documentation and
Presentation
3.1 Proposed Methodology:
1. Literature survey.
2. Collect information through different sources
3. Analysis of data.
4. Compilation of collected data.
4.0 Resource Required:
Sr.
Name of resources/Material Specifications Qty Remarks
No.
Processor: i3
1. Computer 1
RAM : 4.00 GB
2. Microsoft Word Word -2016
3. Printer Hp Laser Jet 1
4. Book/ website name
-
5. TURBO C
6.0 Student Name And Roll No
Sr. Roll No Name of Students Process and Individual Total (10)
No. product Presentation
assessment (06) (04)
1. 21 Kunal Gaikwad
2. 24 Sohel Sayyad
3. 35 Tejas Hole
4. 44 Sushant Randive
Title: Flight Catering Service
Rationale:
2. 0 Course Outcomes Integrated:
3.1 Actual Procedure Followed.
1 Discussion about topic with guide and among group members
2 Literature survey
3 Information collection
4 Compilation of content
5 Editing and revising content
6 Report Preparation
4.0: Actual Resources
Required:
Sr.
Name of resources/Material Specifications Qty Remarks
No.
Processor: i3
1. Computer 1
RAM : 4.00 GB
2. Microsoft Word Word -2016
3. Printer Hp Laser Jet 1
4. Book/Site name
7.0 Skill Developed/Learning outcomes of this Micro-Project
The following skills were developed:
1. Teamwork: Learned to work in a team and boost individual confidence.
2. Problem-Solving: Developed good problem solving habits.
3. Technical Writing: Preparing the report of proposed plan and the final report.
Flight Catering Services
The flight Food Management System is a comprehensive solution designed to
optimize the planning, distribution, and quality control of meals served on
flights. This System integrates real-time data on passenger preferences, dietary
restrictions, and flight details to streamline the catering process. It employs
advanced algorithms to efficiently manage inventory, reduce waste, and ensure
that the right meals are available for each passenger.
Additionally, the system incorporates quality control measures to meet safety
standards and enhance the overall in flight-dinning experience.
The Flight Food Management System represents a revolutionary approach to
enhancing the efficiency and quality of flight catering services. By leveraging
cutting edge technology, this system aims to address the intricate challenges
associated with planning, distributing, and monitoring meals served during air
travel. With a focus on real- time data integration, the system ensures a
personalized and seamless dining experience for passengers and minimizing
food waste.
Through intelligent algorithms and quality control measures, airlines can
elevate their catering operations to meet and exceed the expectations of
modern travelers.
Airline catering services is the independent international airline caterer
services which provides a collaboration work made easy by chef and
administrator. Transport and Retrieval System have been devised manually,
making the entire material handling/stacking process completely mechanized.
Requirements
Functional requirements
The following modules are present in this Airline Catering Services application:
• Administration Syste m : In this module admin can send all the details
required to other members. Details like number of passengers travelling
in the aircraft, the items to be packed for the airlines, what type of food
items (veg or nonveg), beverages that are to be supplied will be
configured.
• Che f : The chef should have the details like number of dishes to be
prepared. He will plan what are the items and beverages to be
purchased from the vendor. He has to take care of each and every goods
that is required for the chef, and he has to maintain each and every
flight timings and what the food to be served for that particular airline
he has to maintain all that details
• Care taker: He is responsible to transfer the goods from the transporter
to airlines. He plays a major role, he has to maintain all the records of
what all the goods he delivered and at what time he received the good.
He has check whether the food is good or spoiled during the traveling.
• OPERATIONAL ISSUES AND MODERN TRENDS : Recent trends and
innovations are required for growth and development of any industry. So
as it is in airlines industry too. Technology is always at the centre to the
air transport industry. With increase in technology, modern aircrafts are
more sophisticated and focus on safety, comfort and more efficiency.
Trends can influence the supply and demand for both international and
local levels.
• Congestion in air traffic is main region for flight delay. The challenges
facing the air transportation sector extend beyond the need to alleviate
and enhance service quality and coverage. An important challenge for
air transportation system is safety and environmental compatibility.
Commercial activities are related to external forces. These forces
inevitably cause an industry to change and adapt over time.
• VIABILITY : Flight catering can be said as a complex food service system
where a wide range of airlines are catered. Meal on–board to
passengers is a major concern of service.
Non-Functional-Requirements:
¢ Average cycle time (i.e, total processing time) in the industry used to be
about 24 hours – some plants have reduced this to 8 hours
¢ Reducing cycle time has been achieved by taking ‘waste’ out of the
system – wasted time, wasted movement, too much stock, unnecessary
transportation, etc.
¢ An industry norm was that each aircraft need 3.5 sets of equipment (one
set on the plane, one being cleaned at the point of departure, one ready
for loading at the point of arrival, and a half set to cover losses and
breakages). By reducing cycle time, global caterers have significantly
reduced the total amount of equipment in the system
¢ Less equipment frees up space in plants to enable revision to process
layouts, simplify inventory control, and generally use space more
efficiently
¢ Inventory management is switching to the kanban system, i.e,
standardised bins of each inventory item.
¢ Non-standard catering, such as for special meals, is being outsourced to
specialist suppliers
Test Plans: Flight Catering Servies
1. Objectives: Ensure the efficient and reliable provision of flight catering
services meeting quality,safety, and regulatory standards.
2. Scope: Evaluate the entire flight catering process, from menu planning to
delivery including storage and handling.
3. Key Components:
a. Menu Planning: Verify compliance with dietary restrictions and
preferences. Assess variety , nutritional value, and cultural
considerations.
b. Food sourcing and Storage: Inspect suppliers for adherence to safety and
quality standard. Evaluate storage facilities for temperature control and
hygiene.
c. Quality Assurance: Implement taste tests for menu items. Conducts
regular inspections of food items for freshness and appearance.
d. Packaging & Labeling: Verify accurate labelling of meals with passenger
details. Assess the packaging for durability and spill preventation.
e. Transporation: Evaluate the delivery vehicles for temperature control.
Confirm timely and accurate delivery to the aircraft.
f. Service on Board: Monitor the efficiency of flight attendants in serving
meals. Ensure the availability of required amenities(utensils,napkins,etc).
g. Document Reviews: Audit supplier agreements, Certifications, and
compliance manuals.
h. Customer Feedback: Collect feedbacks from passengers regarding meal
quality and service
Reference:
In the context of flight catering services, various sources can be
referenced to provide information and insights. These may include
industry reports, academic papers, government regulations, and
industry-specific publications. Here are some examples:
Airline Catering: Process, Opportunities, and Challenges by Rajagopal
This academic paper provides an in-depth analysis of the airline
catering process, challenges, and opportunities in the industry.
IATA's Catering Management Training Manual
The International Air Transport Association (IATA) offers a
comprehensive manual on catering management in the aviation
industry, which can be a valuable reference.
Aviation Catering Industry Report 2021 by MarketResearch.com
Industry reports like this one provide up-to-date information and trends
in the aviation catering sector.
Federal Aviation Administration (FAA) Regulations
The FAA's regulations and guidelines regarding catering services and
food safety standards are essential references for compliance in the
United States.
Conclusion:
In conclusion, flight catering services play a crucial role in the aviation
industry, ensuring that passengers are provided with safe and high-
quality meals during their journeys. This is a complex and highly
regulated sector, where safety and quality standards are of paramount
importance. Airlines and catering companies need to adhere to strict
guidelines and regulations to maintain the highest standards of food
safety.
As the industry continues to evolve, it's important for stakeholders to
stay informed about the latest trends, technological advancements, and
changes in customer preferences. By referencing the mentioned
sources and continuously improving their processes, flight catering
services can enhance passenger satisfaction and contribute to the
overall positive travel experience.
