グランドホテルニュー王子

①機内食メニューの決定 Menu Planning for In-Flight Meals

航空会社のシェフや担当者との会議を行い、新メニューの内容・価格を提案。実際に調理した機内食の試食を経てメニューを決定。
Meetings are held with airline chefs and representatives to propose the content and pricing of new menus. Final decisions are made after sample meals are prepared and tasted.

②安全性の確認 Safety Verification

品質管理部門で食品保存検査を実施しメニューの安全性、品質を客観的に評価。
The quality control department conducts food preservation tests to objectively assess the safety and quality of the menu items.

③食材等の発注・受入れ Ordering and Receiving Ingredients

決定したメニューに使用する食材等を調達部門が発注し、受入れ、検品、管理を行う。
The procurement department orders the ingredients specified in the finalized menu. Upon delivery, the items are inspected and properly managed.

④機内食の製造 Meal Preparation

1) 野菜・果物の洗浄 Washing of Vegetables and Fruits

専用の洗浄液で洗浄し選別、下処理を行う。
Vegetables and fruits are washed using a special cleaning solution, then sorted and pre-processed.

2) 非加熱調理 Non-Heat Cooking

野菜、果物のカットや軽食など加熱を伴わない調理を行う。常温での作業のため温度管理を徹底。
Non-heated food preparation is carried out, such as cutting vegetables and fruits or assembling light meals. Strict temperature control is maintained as these tasks are done at room.

3) 加熱調理 Heated Cooking

メイン料理等の加熱調理を行う。調理後は急速冷却器に入れ細菌の繁殖を予防。
Main dishes and other cooked meals are prepared. After cooking, meals are quickly cooled using blast chillers to prevent bacterial growth.

4) 盛り付け Plating

調理した食材を食器に盛付ける。
Prepared food is arranged on dishes.

5) トレーセット Tray Setup

盛り付けが完了した料理を食器と共にトレーにセット。指示書通りの数量・内容になっていることを確認し搭載部門へ
Dishes are placed on trays as specified. The number and contents are checked against the instructions before being handed over to the loading department.

⑤機内食の搭載 Loading In-Flight Meals onto Aircraft

1) トラックへの積み込み Loading into Trucks

確認が済んだカートを搭載用の特殊車両（フードローダー車）へ積み込む。
After verification, carts are loaded into special catering vehicles (food loader trucks).

2) 工場出発 Departure from Facility

航空機到着時刻に合わせ工場を出発
The vehicle departs the facility in accordance with the aircraft’s arrival time.

3) 積み込み準備 Preparation for Loading

航空機到着後、フードローダー車を航空機に横付けし荷台部分を持ち上げる。
Upon aircraft arrival, the food loader truck is positioned next to the aircraft and its platform is raised.

4) 航空機への積み降ろし Loading and Unloading

航空機のドアを開け、使用済みカートを取り卸し、新しいカートを積み込む。
The aircraft door is opened, used carts are removed, and fresh carts are loaded.

5) 搭載物品の確認 Verification of Loaded Items

所定の位置にカート等を配置し、客室乗務員と搭載品の数量を確認。
Carts and other items are placed in designated areas, and the number of items is verified with the cabin crew.

6) 取り卸した物品の搬入 Return of Unloaded Items

到着便から取り降ろしたカート類を工場へ持ち帰り、洗浄。次回搭載便に使用するため保管。
Carts removed from arriving flights are brought back to the facility for washing and stored for future use.