How the cabin crew provides hundreds of meals from tiny galleys.

Just how do the cabin crew manage to provide a hot meal and drinks to the passengers during their flight? This varies considerably from the low-cost airlines, which tend to offer a buy onboard service, although some passengers prefer the option to buy a hot meal or sandwich. Most of the legacy airlines, at least on longer flights, still provide a free of charge inflight meal and drinks service.

The caterer prepares the food by part cooking and flash chilling the meals. They are then transported to the assigned aircraft and loaded either in racks, atlas boxes (metal containers that fit in all aircraft) or carts into the galleys (the kitchens on the aircraft). If the plane is performing a multi-sector flight or there may not be a catering facility at the airport, then extra catering will be loaded for the flight.

When the cabin crew arrive at the aircraft, and once all security and safety checks are complete, they will check that the numbers from the passenger list and the catering match. If it is a short flight, under 90 minutes, then the crew will switch on the ovens to pre-heat meals on the ground - the caterers will put the racks in the ovens during loading in this case.

During boarding, the purser or senior crew member in each galley starts to prepare items ready for the bar service, to save time. The galleys are tiny kitchens with between 2 and 4 ovens, beverage makers, and tightly packed meal and bar carts sit under the countertop with atlas boxes stored above it. Every possible space is filled - there is not much room to maneuver!

After take off and once it is safe to move around the galley, the meals are heated (for longer flights) in the galley ovens in each galley. On an A320 or B737 there are only 2 galleys at the front and back of the aircraft whereas a B777 or A340 may have 4 galleys, depending on the configuration.

The cabin crew start to set up the meal carts (preloaded with the tray set-ups) and the bar carts in a very precise way - it is done the same way by every crew member at the airline, for ease of service. The bar service will include glasses, different juices, soft drinks, spirits, napkins and snacks and other accompaniments. The meals may be placed on top of the meal cart, in the racks with an insulated box on top or the meals may be loaded directly on to the tray set-ups. The tea and coffee makers will be put on to brew.

Service usually starts with special meals (diabetic/Asian/vegan etc.) going out. Then the meal carts go into the aisles at a predetermined position (depending on how many meals are in the cart) and meals are handed out to passengers. Closely behind is the bar service, so that the passenger can have a drink with their meal. After that, it is tea and coffee service which may be done by hand and tray service or using an empty meal cart, in order to clear in any finished trays. Another empty meal cart follows with a water service.

According to the length of the flight, the service changes slightly. Up to 5 hours, the above service flow would be sufficient. On a long-haul flight, the service would run the same way but 2 or 3 water/juice services would be included, and an extra meal service would be added.

The style of class also can change the service slightly. Premium would include a china tray set up and a real glass with champagne. Business adds more services - the starter would be served before the main meal, then there will be dessert and cheese service plus numerous offerings of different wines and champagnes for each course. First class is on-demand when the passenger wants, so one crew works in the galley preparing five-star presented meals, and one works in the cabin. The meals are not pre-heated but cooked on demand.

On a smaller aircraft type like the A320/B737 with 2 galleys and 4 crew, around 180 meals will go out during a flight. On a larger aircraft with 4 galleys and 8 or 10 crew, that is between 350 and 400 meals, so quite a task indeed!

Writer - Patricia joins Simple Flying with over 20 years of experience in aviation. She has served as cabin crew on flights from economy-class to private jets. Patricia has a master's level postgraduate diploma in Human Factors in Aviation and has written about aviation since 2010. Based in Dubai