Relevant bibliographies by topics / Airline catering

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Airline catering'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 January 2023

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Journal articles on the topic "Airline catering"

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Teoh, Lay Eng, and Jaspreet kaur A/P Inderjit Singh. "A Bi-Objective Optimization Approach for Inflight Food Waste Reduction." E3S Web of Conferences 65 (2018): 04001. http://dx.doi.org/10.1051/e3sconf/20186504001.

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For airline industry, an excess of inflight food waste has been highlighted as one of the crucial concerns that affecting airline’s profit margin and operations. Furthermore, it may result in environmental issue if excessive food waste is not handled with care. As such, ensuring an optimal inflight catering service is particularly important to airlines. However, the existing literatures focusing on the reduction of inflight food waste is very limited. Correspondingly, this paper develops a bi-objective inflight food waste reduction model, with the aim to minimize inflight food waste while maximizing passengers’ expectation towards inflight catering service. In particular, an optimal strategy of offering inflight meals (comprise standard and light meals) is proposed appropriately to meet the demand of passengers under uncertainty. By examining some international flights, the results of an illustrative case study show that the developed model is viable to reduce airline’s inflight food waste to a greater extent. Besides, the airline would have greater flexibility to meet the expectations of the passengers in a better manner. It is anticipated that the developed model would reveal some useful insights to the airlines in providing inflight catering services profitably and environmentally.
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Berketova, L., and R. Iginova. "Nutrition on Aircrafts: a Menu Analysis (Part 2)." Bulletin of Science and Practice 6, no. 4 (April 15, 2020): 257–63. http://dx.doi.org/10.33619/2414-2948/53/30.

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As already noted in the previous work, “Nutrition on Aircrafts: a Menu Analysis (Part 1)”, the organization of passenger service for air transport consists not only in the transportation of passengers, but also in the organization of meals on board airliners. The assortment of dishes depends on many factors such as: budget of the airline, season, flight duration, class of service, departure time, national characteristics and category of passengers. In this paper, the menus of Nordwind Airlines and Azur Air are considered. The airline “Nordwind Airlines” at the stage of purchasing tickets offers its passengers the opportunity to form their diet from the proposed list of dishes for an additional fee. Typically, the list includes chicken dishes, meat dishes, pilaf and special nutrition (vegetarian nutrition and nutrition for children), there is also the option “Guaranteed nutrition”, which, depending on the duration of the flight, includes soft drinks; hot nutrition; Tea coffee. “Azur Air” Airlines in the standard package of services provides snacks during the flight or does not provide on-board nutrition at all. Nevertheless, there are several services with which you can receive ready-made culinary products for an additional fee. The airline cooperates with Fly Service LLC (St. Petersburg), which provides various catering services, including on board an airplane. The Restaurant on Board service is available only upon departure from Pulkovo Airport (St. Petersburg). The information on the international rating according to the Skytrax World Airline Awards of the world according to the criterion of “Airline Catering” is presented. Among Russian airlines, only Aeroflot in the Economy Class nomination is present in international ratings. The paper presents a menu with the calculation of nutritional value and calorie content.
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Loughlin, Clive. "QUANTAS AUTOMATES AIRLINE CATERING." Assembly Automation 11, no. 4 (April 1991): 22–25. http://dx.doi.org/10.1108/eb004350.

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Rajaratnam, Dhaarsan, and Funlade Sunmola. "Adaptations in SCOR based performance metrics of airline catering supply chain during COVID-19 pandemic." Journal of Industrial Engineering and Management 14, no. 4 (October 14, 2021): 808. http://dx.doi.org/10.3926/jiem.3592.

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Purpose: There is the propensity of the Airline catering supply chain to adapt their performance measures in order to meet desired service level due to the challenges of the Covid-19 pandemic. The aim of this paper is to develop a set of metrics for airline catering organization and explore the choices of SCOR based performance metrics during the Covid-19 pandemic.Design/methodology/approach: The SCOR framework is applied in the context of the airline catering supply chain to develop performance metrics. In this case study, the performance metrics model is analysed and validated by experts. Then, metrics are prioritised using MoSCoW method based on the experience of the Covid-19 challenges.Findings: A hierarchical performance measure framework is proposed, and a set of 55 metrics is identified. The validation of these metrics recognises the initial work. With the prioritisation, 13 level-2 & level-3 metrics are considered necessary in addition to 7 level-1 metrics to mitigate Covid-19 pandemic challenges better. Research limitations/implications: This research is based on a single case study. The validation is restricted to a small sample size.Practical implications: With the development of performance metrics and prioritization, airline catering organisation able to monitor their catering logistics performance.Originality/value: The work contributes to the measurement of performance in airline catering logistics, and adapted metrics would help business to be more responsive and flexible as per the market changes to alleviate Covid-19 challenges.
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Frapin-Beaugé, Arnaud JM, Marion M. Bennett, and Roy C. Wood. "Some current issues in airline catering." Tourism Management 15, no. 4 (August 1994): 295–99. http://dx.doi.org/10.1016/0261-5177(94)90047-7.

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Beumer, R. R., T. Vrouwenvelder, and E. Brinkman. "Application of HACCP in airline catering." Food Control 5, no. 3 (January 1994): 205–9. http://dx.doi.org/10.1016/0956-7135(94)90085-x.

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Schmidt, J. "Wandlungsfähige Fabriken für das Airline Catering." wt Werkstattstechnik online 97, no. 4 (2007): 232–38. http://dx.doi.org/10.37544/1436-4980-2007-4-232.

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Dolekoglu, Celile O. "Analysing passenger behaviour towards on perception in-flight food safety and quality." New Trends and Issues Proceedings on Humanities and Social Sciences 4, no. 10 (January 15, 2018): 417–25. http://dx.doi.org/10.18844/prosoc.v4i10.3112.

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This research criticises airline passengers’ perception on food and beverage safety (F&B) and passengers’ preference towards in-flight meals. Hot drinks, alcoholic drinks, sandwiches and regional foods are preferred in domestic flights. Freshness and healthiness of the food served is important for the passengers. 84.9% of passengers show medium and high ‘positive perception’ for food safety. It can be added that passengers do not have high expectations of F&B service during their flights. This can be interpreted as a result of the respondents’ preference to fly with low-cost airlines. Keywords: Inflight meal, food safety, food quality, Turkey, catering service, Likert scale, multinominal logit.
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Zehnder, Adalbert. "Das A-la-carte-Feeling." kma - Klinik Management aktuell 17, no. 02 (February 2012): 66–69. http://dx.doi.org/10.1055/s-0036-1576353.

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Als erstes deutsches Krankenhaus bezieht die Schön Klinik Hamburg ihr Essen von der Lufthansa. Airline-Catering und Patientenservice sind in einer bisher einmaligen Systemlösung verbunden: Schwestern sind nicht länger Ersatzkellnerinnen – und der Patient kann sich Mahlzeiten spontan aussuchen.
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Yue, Xuanyu, and Julie Byrne. "Linking the Determinants of Air Passenger Flows and Aviation Related Carbon Emissions: A European Study." Sustainability 13, no. 14 (July 7, 2021): 7574. http://dx.doi.org/10.3390/su13147574.

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Increasing global concern regarding the negative consequences of climate change will see the introduction of comprehensive policy governing aviation-related carbon emissions. With demand for air travel set to accelerate over the next three decades airlines are faced with the task of catering to increased demand while simultaneously achieving emission reductions. In this study we identify the determinants of air passenger flows and flight frequency and assess their impact on carbon emissions and carbon efficiency. Confining our analysis to the European market, we employ Fixed-Effects (FEIV) and Random-Effects (REIV) instrumental variables modelling techniques to 150 intra-Europe routes and find that the factors that are significant in influencing the operational planning decisions of an airline often lead to carbon inefficiencies. Our findings have important implications for both airlines and policymakers. For airlines, we show how the decisions they make to optimise operations can have negative environmental consequences, while we make suggestions as to how policymakers can incentivise airlines to achieve emission reductions.
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Dissertations / Theses on the topic "Airline catering"

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Flamíková, Dominika. "Súčasné trendy a rozvoj technológií v stravovacích službách v leteckej doprave." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-197289.

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The main objective of this diploma thesis is to analyze current trends in the airline catering. This thesis also focuses on the latest technologies developed for catering services in aviation. Important are also the results of a survey of the author of this thesis. The main task of the survey was to determine the importance of the airline catering for passengers, and thus for the aviation industry as a whole.
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Lau, Kit-ling Rossana, and 劉潔齡. "Strategy for information management in the airline catering business." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266605.

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Lau, Kit-ling Rossana. "Strategy for information management in the airline catering business /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14040293.

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Borrêga, Raquel Diniz da Gama Bento. "Inovação em catering aeronáutico." Master's thesis, Universidade de Lisboa, Faculdade de Arquitetura, 2018. http://hdl.handle.net/10400.5/16646.

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Dissertação de Mestrado em Design, com a especialização em Design de Produto apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.
Perspectiva do Design de Produto e Serviços, teve como objecto de estudo a procura de inovação em equipamento destinado a Catering Aeronáutico. Observado o equipamento actualmente existente (à escala internacional) para o serviço de refeições em diferentes companhias aéreas, especificamente em voos de Longo-Curso e em Classe Económica, considerou- se um conjunto de melhorias que possibilitariam: uma maior praticidade do serviço — tanto para passageiros, como para tripulantes de cabine — uma menor pegada ecológica e uma maior rentabilidade e optimização de recursos, benéficas para companhias aéreas e entidades fornecedoras. Além de se estudar de forma aprofundada o serviço de catering aeronáutico, procurou-se abordar o objecto de estudo da investigação no âmbito da compreensão do contexto da indústria no qual se insere, a Aviação Comercial. Assim, procurou-se entender de que forma as necessidades do mesmo se vão relacionando com o constante crescimento e desenvolvimento tecnológico observados e com um mercado culturalmente transformado, sendo de salientar a influência do fenómeno da Globalização em ambos os aspectos. À procura de fundamentação teórica sobre estas temáticas, acrescentou-se o aprofundar de conhecimento acerca de duas outras áreas: o Design de Produto e Serviços e Processos e Metodologias de Projecto em Design, constituindo-se a base para a formulação do argumento do trabalho desenvolvido. Numa segunda etapa, procurou validar-se este argumento, na prática e de forma iterativa, por meio de fases de pesquisa, de exploração e desenvolvimento de conceitos e de avaliação de protótipos. Estas actividades foram desenvolvidas junto de stakeholders relevantes para o objecto de estudo em questão e o resultado projectual alcançado foi representado através de protótipos e imagens foto-realísticas, também apresentados neste documento. Após testada a proposta final de equipamento, acredita-se que a investigação tenha demonstrado a possibilidade de inovação nos aspectos do serviço identificados e, consequentemente, de melhoria na experiência de bordo do segmento especificado da Aviação Comercial, assim como de optimização de recursos e de aumento de margem competitiva no mercado por parte de companhias aéreas operadoras deste serviço.
ABSTRACT: The theoretical-practical investigation presented in this document, elaborated in the Product and Services Design perspective, had as objective the research for innovation in Airline Catering equipment. Observing the currently existing equipment on an international scale for the service of meals in different airlines, specifically in Long-Haul flights and in Economy Class, we considered a set of aspects of improvement that would enable: a greater practicality of the service — both for passengers and cabin crew — a smaller ecological footprint, greater profitability and resource optimization, beneficial to both the airlines operating the service and their supplier entities. In addition to studying in depth the airline catering service, we have approached the study subject of the investigation within the comprehension of the industry context which it is part of Commercial Aviation. Thus, we sought to understand how its needs relate to the constant growth and technological development observed, and also to a culturally transformed market, with the need to highlight on the influence of the Globalization phenomena on both aspects. In the research of theoretical foundation about these themes, we added the deepening of knowledge in two other areas: Product and Services Design and Project Processes and Methodologies in Design, this way constituting the basis for the formulation of the argument of the work developed. On a second stage, we looked to validate this argument, in practice and in an iterative way, by means of research, concept exploration and development, and prototype validation phases. These activities were developed along with stakeholders relevant to our study subject and the projectual result achieved was represented by prototypes and renderings, also presented in this document. After testing the final equipment proposal, we believe that the investigation demonstrated the possibility of innovation in the identified aspects of the service and, consequently, of improvement on the specified segment of the Commercial Aviation’s on-board experience, as well as of resource optimization and increase of competitive margin in the market for airlines operating this service.
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De, Wet Cynthia. "The role of packaging in customer satisfaction within the supply chain a study in the airline industry /." Diss., Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-07142008-085724.

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Hui, Yun-yee Encon. "Strategic development of inflight catering in the Asia Pacific /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18831461.

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Ho, Lai-chu. "Waste management in in-flight catering service industry." Click to view the E-thesis via HKUTO, 2000. http://sunzi.lib.hku.hk/hkuto/record/B42575394.

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許潤詒 and Yun-yee Encon Hui. "Strategic development of inflight catering in the Asia Pacific." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31267956.

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Ho, Lai-chu, and 何麗珠. "Waste management in in-flight catering service industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B42575394.

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Hong, Wai-fong Kuby. "From the chef's table : a case study on the TQM journey of the largest inflight caterer in Hong Kong /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19872409.

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Books on the topic "Airline catering"

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Inflight catering management. New York: Wiley, 1995.

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Der Cateringvertrag: Rechtstatsachen, Rechtsnatur und Rechtsprobleme eines modernen Dienstleistungsvertrags. Frankfurt am Main: P. Lang, 1998.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2015.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2012.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2012.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2012.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2012.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2012.

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Jones, Peter. Flight Catering. Taylor & Francis Group, 2012.

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1951-, Jones Peter, ed. Flight catering. 2nd ed. Amsterdam: Elsevier Butterworth-Heinemann, 2004.

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Book chapters on the topic "Airline catering"

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Yusriza, Fathien Azuien. "Digital Advancements in Airline Catering Sector." In Technology Application in Aviation, Tourism and Hospitality, 89–100. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-6619-4_7.

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Banjari, Ines. "Food and Bioterrorism – The Case of Airline Catering." In Defence Against Bioterrorism, 229–37. Dordrecht: Springer Netherlands, 2018. http://dx.doi.org/10.1007/978-94-024-1263-5_16.

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"Safe Food Handling in Airline Catering." In Safe Handling of Foods, 213–50. CRC Press, 2000. http://dx.doi.org/10.1201/9781482270228-14.

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Medhekar, Anita. "Role, Rules, and Regulations for Global Medical Tourism Facilitators." In Handbook of Research on International Travel Agency and Tour Operation Management, 81–100. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-8434-6.ch006.

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Global medical travel has transformed medical travel/tourism facilitator's role, making it more sophisticated and globally competitive with their presence on the internet, and providing medical tourism packages catering to patient-centered healthcare needs. The important role played by medical tourism facilitators cannot be ignored along with rules and regulations required to accredit these medical travel companies. They act as mediators between the potential patients and the private healthcare providers, physicians in the global medical tourism supply chain, along with airlines and hotel, thus, reducing a medical traveler's worries regarding surgery abroad. Facilitators assist the potential medical tourists to plan and make healthcare decisions for travelling abroad, choosing and matching the patient with the specialty hospital for surgery, country and making all travel, accommodation and visa arrangements prior to travel, coordination between doctor and patient, personal nursing attendant, follow-up care and possibility of sightseeing, rest and recovery at the host-country of treatment. Thus, the chapter examines the reasons for the growth of global healthcare through medical travel/tourism in developing countries such as India, Thailand, Mexico, Poland and Malaysia and identifies the role, rules and regulations required for accredited medical tourism facilitators to connect patients with the healthcare providers in various countries to meet specific healthcare needs.
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Conference papers on the topic "Airline catering"

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Hasachoo, Narat, and Ruedee Masuchun. "Factors affecting schedule nervousness in the production operations of airline catering industry." In 2015 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2015. http://dx.doi.org/10.1109/ieem.2015.7385697.

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Hasachoo, N., and R. Masuchun. "Reducing schedule nervousness in production and operations under non-stationary stochastic demand: The case of an airline catering company." In 2016 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2016. http://dx.doi.org/10.1109/ieem.2016.7798016.

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Reports on the topic "Airline catering"

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Health hazard evaluation report: evaluation of ergonomic risk factors, thermal exposures, and job stress at an airline catering facility. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, September 2014. http://dx.doi.org/10.26616/nioshheta201101313221.

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Health hazard evaluation report: health hazard evaluation of ergonomic risk factors, acute traumatic injuries, and occupational exposures at an airline catering facility. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, September 2015. http://dx.doi.org/10.26616/nioshhhe201101313222.

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