Download or read book Inflight Catering Management written by Audrey Carol McCool and published by John Wiley & Sons. This book was released on 1995 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities

Download or read book Operations Management on the Airport Perimeter In flight Catering and Services written by Patrick Wiget and published by GRIN Verlag. This book was released on 2021-01-28 with total page 33 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic Paper from the year 2019 in the subject Business economics - Business Management, Corporate Governance, grade: 69, , language: English, abstract: This paper refers to a catering supplier called creative catering Ltd. (CC), based in Basel, Switzerland. In 2015, they opened a new branch called "In-flight Services and Catering" (ISC), providing services to the in-flight industry. ISC serves on a high-class level to private, corporate, governmental and royal customers from an international setting with multicultural backgrounds who do not have a local airline service for their needs. ISC cannot be compared to the more basic services provided on first-class charter flights (CF), because it provides to a smaller audience focusing much more on individual needs than a CF. ISC is delivering up to four flights a day, to small business jets and wide-body long-haul aircraft. In 2018 the ISC generated a revenue of CHF 280,000 which is about a fourth of the CC total income. The combination of services and goods provided by ISC in relation with the difficult forecasting situation will be discussed thoroughly throughout the paper. This difficult relationship shows how important a clearly defined operations management and process setup is. Catering is the largest part of the branch, therefore, this paper mainly considers the in-flight catering sector with its process of the ordering system, discussing the vulnerability and challenges within the system and analysing a lean approach to improve its performance and evaluate new findings.

Download or read book In flight Catering Management written by Sanhakot Vithayaporn and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Flight Catering written by Peter Jones and published by Routledge. This book was released on 2012-05-23 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: * 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.

Download or read book Strategy for Information Management in the Airline Catering Business written by Kit-Ling Rossana Lau and published by . This book was released on 2017-01-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Aviation Food Safety written by Erica Sheward and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The provision of safe food to airline passengers is now amulti-billion dollar industry worldwide. As the aviation industrycontinues to grow year on year, so do passenger food serviceexpectations, with increasing demand for wider choice and greaterquality. Often neglected and under-regulated, food safety should beof paramount importance amid this growth. In this much needed book Erica Sheward makes a compelling case forbetter management of food safety for all aspects of the aircraftfood supply chain.

Download or read book Strategy for Information Management in the Airline Catering Business written by Kit-ling Lau (Rossana) and published by . This book was released on 1995 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The SAGE Handbook of Hospitality Management written by Roy C Wood and published by SAGE. This book was released on 2008-06-05 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India

Download or read book Strategic Development of Inflight Catering in the Asia Pacific written by 許潤詒 and published by Open Dissertation Press. This book was released on 2017-01-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This dissertation, "Strategic Development of Inflight Catering in the Asia Pacific" by 許潤詒, Yun-yee, Encon, Hui, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. DOI: 10.5353/th_b3126795 Subjects: Airlines - Food service - Management - Asia Airlines - Food service - Management - Pacific Area

Download or read book Waste Management in In Flight Catering Service Industry written by Lai-Chu Ho and published by Open Dissertation Press. This book was released on 2017-01-27 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This dissertation, "Waste Management in In-flight Catering Service Industry" by Lai-chu, Ho, 何麗珠, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. DOI: 10.5353/th_b4257539 Subjects: Airlines - Food service - Environmental aspects - China - Hong Kong Caterers and catering - Waste disposal - China - Hong Kong

Download or read book Airline Ship Catering Onboard Services Magazine written by and published by . This book was released on 1998-02 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Flight Catering written by Peter Jones and published by Routledge. This book was released on 2012-05-23 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Managing Food Safety in Airline Catering in an Emerging Market written by Thorsten Merkle and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This case examines an airline caterer's approach to managing food safety in an emerging market. Staff motivation and compliance with food safety management systems are evaluated. Approaches to food safety management are discussed in connection with certifications. Despite this being a challenge in other organisations, LSG Sky Chefs at the São Paulo unit achieves high compliance levels through effective ways of employee motivation. The organisation offers a number of benefits that can be classified as motivators, such as training or access to medical treatment. In addition, corporate culture plays an important role in this organisation. A system of rewards for employees emphasises the company's core service-related values.

Download or read book Waste Management in In flight Catering Service Industry written by Lai-chu Ho and published by . This book was released on 2000 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Airline Catering Operating System written by Jose Luis Bazaco Bustamante and published by Createspace Independent Publishing Platform. This book was released on 2016-05-16 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scalable operating and innovative lean model platform that covers every aspect of the in-house flight catering business from supply chain to customer service, containing quality, cost accounting, information technology, organization structure, asset management and performance management

Download or read book Flight Catering written by Michael Kipps and published by . This book was released on 1995 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Catering Management An Integrated Approach written by M. Sethi and published by New Age International. This book was released on 1988 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside. This Demand Provided In Impetus To Catering Establishments To Extend Their Services And Provide Package Deals In The Form Of Complete Arrangements For Parties, Festivities And The Like.The Development Of The Country In Different Spheres Of Education, Tourism, Health Care, And Modes Of Travel From Road To Railway And Air Has Tremendously Changed The Requirements Of People For Eating Outside Their Homes And Has Generated The Need For Well Planned Catering Facilities. Along With The Change Inpeoples Requirements For Eating And Entertaining Outside The Home, There Has Been An Escalation In The Number And Types Of Catering Establishments. These Have Sprung Up In An Organised Manner, As Well As Unorganized One-Off Operations. In The Vastly Competitive Catering Environment Of Today It Is Imperative For One-Off Operations To Become Organised, And For Organised Establishments To Enlarge The Scope Of Their Activities In A Professional Manner.The Catering Industry Is One Of The Largest Foreign Exchange Earners For The Country, In Addition To Providing Employment Opportunities To People Of Varying Skills. The Nature Of The Industry Also Has The Potential Of Providing Avenues For Self-Employment. To Run Any Catering Establishment, One Should Have The Complete Know-How Of Catering Management To Ensure A Fair Deal To The Customer.The Plan Of This Edition Remains Unchanged And Contains Eight Independent Units Which Have Been Updated Where Necessary. The Units Cover The Complete Range Of Activities In Any Establishment. Unit I Explains The Principles, Functions And Tools Of Management, And Methods Of Optimising The Use Of Resources. Unit Ii Provides Complete Information On Spaces Like Kitchen, Storage And Services Areas. Unit Iii Discusses The Essential Equipment Required In An Establishment Of Any Size; And Suggests Methods Of Selection, Installation, Operation, Purchasing And Maintenance Of Equipment Unit Iv Explains The Characteristics Of Food And How Best They Can Be Purchased, Stored And Used For Food Production And Service. Unit V Discusses The Financial Aspects Of Management And Accounting. Emphasis Has Been Laid On Food Cost Control Measures And Pricing. Unit Vi Provides Complete Information On Personnel Management, Recruitment Of Staff, Employee Benefits And Training. Unit Vii Is Devoted To Hygiene, Sanitation And Safety Measures Necessary For Maintaining The Health Of Customers And Staff. Unit Viii Focusses On Future Trends In Catering. Appendices Have Been Provided On Different Aspects Of Catering And A Glossary Is Also Included For The Benefit Of Those Not Conversant With Indian Vocabulary.The Book Has Been Specially Designed To Assist The Managers Of Catering Establishments, Restaurants, Cafeterias, Lunchrooms And Kiosks To Operate At High Levels Of Efficiency. It Also Meets The Requirements Of Home Science Colleges, Catering Colleges And Vocational Training Institutes Offering Food Craft And Catering Management Courses. Besides, It Provides Ideas In Catering For Elf-Ployment For Enterpreneurs Or Unemployed Graduates. It Is Hoped That This Book Will Serve As A Source Book For All Those Involved In Managing Catering Establishments.