The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive.
In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.
- Fully endorsed by the International Flight Catering Association.
- Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry.
- Unique and authoritative guide to the principles and practice of in-flight catering.
HND/undergraduate students on hospitality management, catering and associated degrees. Libraries, practitioners and consultants
Introduction to flight catering: introduction; pioneer years of in-flight foodservice; intercontinental travel; mass passenger travel; deregulation & consolidation; the flight catering system; international operations; case study 1.1: developing flight catering in Kenya; current Issues and future developments; conclusion; The flight catering industry: introduction; four stakeholders of flight services; passengers; role of caterers; role of airlines; role of suppliers; airline - caterer contracts; pricing of flight meals; north American vs. European and Asian school of thought; alliances and partnerships; airline alliances; future developments; conclusion; The air travel market- place and customer: introduction; the global market of air travel; current airline market; market segmentation, business travel, leisure travel, special reason travel, executive jets and special flights; customer expectations; the customer service encounter; service priorities for travellers; frequent flier programmes; case study 3.1: Singapore Airlines; case study 3.2: South West Airlines; current issues and future developments; conclusion; Passenger appetite and behaviour: introduction; food acceptance - understanding the sensory model; appetite; effects of specific foods on mood and behaviour; alcohol, caffeine; the cabin environment effect on taste and smell; effects of altitude; dehydration; case study 4.1: SATS Simulated Cabin Environment; current issues and future developments; conclusion; Menu planning and food product strategies: introduction; the menu planning process; special meals; crew meals; menu cycles; service and product specifications, product (or purchasing specifications),standard recipes; meal specifications; service specifications; packaging and labelling; food and beverage strategies; case study 5.1: British Airways; case study 5.2: Emirates Current Issues and Future Developments; conclusion; Flight catering supply chain and inventory management: introducti
- No. of pages:
- © Butterworth-Heinemann 2004
- 13th January 2004
- Paperback ISBN:
IFCA Professor of Production and Operations Management, University of Surrey, UK
"Peter Jones' book is essential reading for students, instructors, researchers and industry practitioners wishing to better understand the complex challenges facing flight catering." Professor Larry Dwyer, Qantas Professor of Travel and Tourism Economics, University of New South Wales, Australia. "Flight catering reaches the heights of Peter Jones' other informative and well-written books and should be essential reading for students, educators, practitioners and others interested in airline foodservice operations." Stephen Ball, Reader in Hospitality Management, Sheffield Hallam University, UK. "Flight Catering is an invaluable resource for managers and students of airline catering operations. It is a must reading for those in the catering business who want to achieve successful customer service while attaining high profitability." Abraham Pizam, Professor and Dean, Rosen School of Hospitality Management, University of Central Florida.