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.
"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.
|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|
|On-board stowage and regeneration|
|Off-loading and recycling|
|Innovation in flight catering|
|Table of Contents provided by Publisher. All Rights Reserved.|
Audience: Tertiary; University or College
Number Of Pages: 336
Published: 1st February 2004
Publisher: TAYLOR & FRANCIS
Country of Publication: GB
Dimensions (cm): 18.8 x 24.64 x 2.03
Weight (kg): 0.54
Edition Number: 2
Edition Type: New edition