This new resource from Manchester Airport offers an insight into in-flight and airport catering. It consists of a sturdy file containing information on various catering aspects in the airport, and a set of 24 excellent large colour photographs.

The first section takes you through the production of an airline meal from start to finish. It explains the logistics of devising, planning, producing and serving food in-flight. Information is up to date and useful in class. So is the glossary and a selection of sample specifications and pro-formas.

The specifications, covering in-flight meals, ingredients and an airport meal, give pupils an indication of the detail needed to ensure that food is of a consistent high standard. For example, did you know that passengers are allowed 80g of fresh fruit salad, and not a gram more?

Although Serving the World states that it is useful for key stages 3 and 4, I would suggest that it would make a useful addition to GCSE investigative work, important areas such as quality and portion control and microbiology are all dealt with. The photographs, useful to stimulate discussion or motivate weary pupils, are linked to the text and show a number of topical food technology processes, including ingredient inspection, large-scale production and quality control procedures.

In essence this resource provides interesting, realistic and accurate information on the airport food industry.

Roy Ballam is education officer for the British Nutrition Foundation