Flight Catering

2. Auflage 2015
ISBN: 978-1-138-12816-3
Verlag: Taylor & Francis Ltd (Sales)

Buch, Englisch, 336 Seiten, Format (B × H): 203 mm x 254 mm, Gewicht: 912 g

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.

Zielgruppe

Professional Practice & Development

Autoren/Hrsg.

Jones, Peter

Fachgebiete

• Wirtschaftswissenschaften Betriebswirtschaft Management
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

Introduction to flight catering; The flight catering industry; The air travel market- place and customer; Passenger appetite and behaviour; Menu planning and food product strategies; Flight catering supply chain and inventory management; Flight production facilities and systems planning; Flight catering operations and organisation; Food hygiene and quality management; Transportation and loading; International logistics; Information technologies; On-board stowage and regeneration; On-board services; Off-loading and recycling; Innovation in flight catering; Index

Über Autor(innen)

Peter Jones