The Inflight Catering Glossary: 60 Terms Every Flight Coordinator Should Know

Private aviation catering has its own vocabulary — a blend of food service terminology, aviation language, and regulatory jargon that can be opaque to coordinators and flight attendants who are new to the industry, or even to experienced professionals who've never needed to look these terms up. This glossary defines 60 terms every flight coordinator, flight attendant, and DOO should know.

A

Allergen Chain of Custody: The documented process that tracks an allergen-sensitive food item from ingredient verification through production, packaging, and delivery — ensuring no cross-contamination occurs and that the right item reaches the right passenger.

Amuse-Bouche: A single, small bite-sized appetizer served before a formal meal begins — used in elevated private jet service as a welcome element.

AOG (Aircraft on Ground): An aircraft that cannot operate due to mechanical, operational, or regulatory issues. In catering, "AOG catering" refers to emergency last-minute catering required due to an unplanned aircraft situation.

Apron: The aircraft parking and maneuvering area adjacent to a terminal or hangar — sometimes used interchangeably with "ramp."

B

Bonded Meal: A meal certified as meeting specific customs requirements for international flights, typically meaning the contents are documented for customs declaration purposes.

Broker: In inflight catering, a company that accepts catering orders without owning production capacity — coordinating with third-party restaurants or caterers to fulfill orders. Carries no production accountability.

C

Cabin Configuration: The specific interior layout of an aircraft — number of seats, galley size and location, service areas — that affects catering setup and service approach.

Cold Chain: The temperature-controlled supply chain that keeps perishable food at or below 40°F (4°C) from production through delivery. A critical food safety and quality standard.

Commissary: A licensed commercial food production facility — in the context of inflight catering, the kitchen where the food is actually produced.

Cross-Contamination: The unintended transfer of an allergen or pathogen from one food or surface to another — a primary food safety concern in allergen management.

D

Danger Zone: The FDA-defined temperature range (40°F–140°F / 4°C–60°C) within which foodborne pathogens multiply rapidly. Perishable food should be kept out of this range for all but a limited time during transport.

Diplomatic Food: Catering ordered for government or diplomatic aircraft — may require specific documentation, security clearances, or chain-of-custody protocols beyond standard commercial catering.

E

Embargo: A restriction on importing specific food items into a country — relevant when ordering catering for international flights, as certain items cannot cross borders.

En Route Service: Inflight service provided during a flight, as distinguished from pre-departure or arrival service.

F

FBO (Fixed Base Operator): The private aviation terminal/services company at an airport — handles fuel, ground handling, passenger services, and typically acts as the intermediary for catering delivery to aircraft.

Finger Food: Bite-sized items intended to be eaten without utensils — common in informal or short-flight catering setups.

Flight Kitchen: A licensed aviation-specific commissary purpose-built to produce and deliver food to aircraft.

Foil Seal: Hermetic sealing used on catering containers to maintain food safety and freshness during transit.

G

Galley: The food preparation and storage area on an aircraft — equivalent to a kitchen in the aviation context.

Galley Equipment: The ovens, refrigeration, and storage systems installed in an aircraft's galley — determines what can be reheated or stored inflight.

H

HACCP (Hazard Analysis Critical Control Points): The FDA's framework for systematic food safety management in commercial food production. Any professional inflight caterer should operate under a documented HACCP plan.

HighLoader: A specialized catering vehicle with an elevating platform for servicing aircraft with elevated galley doors — required for wide-body and VIP airliner catering.

Hot Hold: Maintaining cooked food at or above 140°F (60°C) for food safety during service — above the FDA danger zone.

I

IFSA (International Flight Services Association): The professional organization representing the inflight services industry — sets standards and training programs for the sector.

L

Lead Time: The advance notice required to produce and deliver a catering order before a departure.

Linen Service: White-glove service that includes professional linens (napkins, tablecloths, placemats) as part of the catering package.

M

Manifest: A document listing all items in a catering delivery — used to verify completeness at delivery and maintain documentation for food safety and billing purposes.

Menu Tier: A categorized service level — from continental to fully custom — that defines the scope and complexity of a catering order.

P

PAX: Passengers — used in aviation and catering contexts to refer to the passenger count for a flight.

Pre-Cooling: The process of bringing food preparation containers or storage areas to the target cold chain temperature before loading food — prevents initial temperature shock that can affect packaging integrity.

R

Ramp: The aircraft operational area adjacent to a terminal or hangar where aircraft park, are serviced, and load passengers and cargo.

Repositioning: A flight (often without passengers) to move an aircraft from one location to another — may require minimal crew-only catering.

Retention Sample: A food sample retained by the catering kitchen for a defined period after delivery — allows investigation of any reported illness or quality issue. Required by HACCP protocols.

S

SPEC Sheet: A specification document for a catering order — details every item, allergen requirement, packaging specification, and delivery requirement.

T

Tail Number: The aircraft's registration number (e.g., N12345) — used to identify the specific aircraft for delivery coordination.

Temperature Log: A documented record of food temperatures at key cold chain checkpoints — production, packaging, vehicle dispatch, and delivery.

V

VVIP: "Very Very Important Person" — aviation catering shorthand for the highest tier of passenger, requiring the most discreet, precise, and personalized service.

This glossary is a living document — the industry evolves and terminology evolves with it. If you encounter a term not covered here, contact DFK's team — our coordinators are glad to explain any aspect of the catering process in plain language.