Dissertations / Theses on the topic 'Airline catering'

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.

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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碩士
中原大學
企業管理研究所
103
ABSTRACT With the adoption of the two-day weekend, the increment of GDP, and longer leisure time, tourism market shows a stable growth trend and traveling abroad has become a major option in people’s leisure activity plans. Under the situation of increasing competition in the aviation industry, airline companies have to show their uniqueness of service quality to catching consumers’ attention and loyalty. Also, airline catering is one of the main aspects and some airline companies take it as a selling point to drawing customers. Food catering is one of the top three service qualities on board and it affects airline customers’ satisfaction To airline catering industry, Aviation Company is the customer who purchases products and services of airline catering, and on-board tourists are airline catering products and service users. This study adopts PZB model and DANP method to reason out cause-effect relations between criteria and key factors of catering quality from Aviation Company and tourists. Understanding the consistency of thoughts and need between Aviation Company and tourists and to offer some suggestions to airline catering company. The results show that the key factors affecting the quality of airline catering are quality of catering service, options of catering service, customized dining and variability of food. Furthermore, the performance of these four key factors is poor and it is need to be improved. Many factors affect the quality of airline catering and every Aviation Company has different considerations. Therefore, there should be a systematic way of evaluation as a reference for enterprise management. We wish the outcomes of this study will be helpful for Taiwan’s airline catering companies during their improvement process. Keywords: Airline catering qaulity, PZB, DANP, Key factor, Airline catering servie.

碩士
康寧大學
餐飲管理研究所
104
With the urgent challenges of globalization, climate changes and social justice, the term “sustainability” has become a growing focus of future aviation industry. It is a wide-ranging term that can be applied to almost every facet of aviation industry, including aircraft, energy, transport, waste and so on. However, while we can see some leading endeavors, such as green aviation, eco aviation or Virgin Atlantic’s project, many important sustainable issues concerning aviation industry are still left blank, not to mention in-flight catering. By learning from the sustainable criterions of restaurant and collecting data from staffs and crew of international airline by in-depth interview, this thesis make an effort to evaluate the future possibility of in-flight sustainable catering in Taiwan.

碩士
國立臺灣科技大學
管理研究所
99
In this paper, case study method to explore the empty kitchen industry since 1996 to date, how to use core resources to continue in the Catering and stable development of the market, and further in the meal market to create a group of white, another piece of business strategy. The study concluded that the case company in the past 15 years of business development, and its gradually develop its own core resources, but also become an important core competencies, the company was able to empty the kitchen industry sit tight in the lead, but also can respond quickly to environmental changes led firms into the ground food market, following the company's long-established core competencies: the team of 200 professional chefs, ISO22000 of the international certification, protection of galleys industrial licensing, systematic management, bonded warehouses, self-management. Cases, companies continue to communicate through various training programs to enrich and enhance their core talents and skills to ensure a sustainable competitive advantage can, while knowledge management database by the establishment, together with complementary information systems, enterprise knowledge sharing, communication, enhance operational efficiency and staff expertise. Case's strategy through the white four-frame structure of the business model to a new business model at this stage of gestation. To achieve the new customer value proposition, that is through direct sales to customers, to provide aviation safety and food quality and high standards of hygiene products to the general consumer market floor restaurant and enjoy the low cost, high quality and delicious food and beverage service. Company, through its key resource: 200 professional chefs, ISO22000 international certification, high quality plant and equipment of galleys, and key processes: the ability to carry out by professional chefs and full use of alternative ingredients, through the existing plant and equipment, the use of production of aviation The remaining capacity restaurants, catering services in the output of other ground support; and with three profit formula: price-quality balance, low and high input costs, additional resource utilization to perform. Through its core in the effective use of resources, the formation of the company's strong core competitiveness. The simultaneous development strategy by white, a step toward the ground catering market. In addition, two direct shore, the overall result of cross-strait direct flights brought the company to create another revenue line Catering market vitality, but also the company moving in the ground white, food and beverage market developments, to consolidate its existing Catering market development.

Catering flights is an important part of an airline's operations. The meal service has a critical impact on customer service quality and represents significant costs. Unfortunately, due to high passenger load variability and minimum production lead-time requirements, it is difficult to get the number of meals to exactly match the passenger count on each flight. The objective of the project is to reduce meal-catering costs due to over-catering while simultaneously improving service level by reducing under-catering. The proposed solution takes the form of a meal bank system. This concept suggests that flights should be systematically under-catered with the possibility of uploading a generic meal to fill in any shortage at the last minute when the final passenger load is known. A thorough investigation of current processes was carried in order to define and recommend process change based on the meal bank approach. The project concludes with a costing analysis of recommended solutions weighing additional investments, cost savings, and service improvement against current performance. Costing analysis results for Vancouver International Airport operations showed that service level could be improved by an approximate reduction of 50 percent in revenue passenger meal shortages. Also, net costs can be reduced up to an estimated $190,000 annually.

碩士
中華科技大學
航空運輸研究所
99
Abstract With the fierce competition in air transport business, the in-flight catering service is considered as one of the important factors to reinforce airline competition. Therefore, this paper aims to contribute to in-depth understanding in the in-flight catering service quality and effective approach to benefit airline services. This paper, with the literature review and the in-depth interviews with airline experts, develops 14 evaluation factors in total and then categorizes them into 4 dimensions for the in-flight catering service quality and finally puts them into a questionnaire for surveying airlines served under China Pacific Catering (CPC) and Evergreen Sky Catering (ESC) in December 2010. The sample frame of the survey is constructed with the feasible 48 respondents from the CPC side, and the other feasible 43 respondents from the ESC side. The significant differences between the two catering businesses, CPC and ESC, lie in (1) “emergency meal ordering services” and “special nationality or ethnicity meal services” regarding to the meal ordering process dimension, (2) “meal portion” and “meal flavors” regarding to the meal quality dimension, (3) “on-time delivery services” and “tableware cleaning and storage services” regarding to the logistics support dimension and the last (4) “customer compliance services”, “communication service” and “competitive price strategies” regarding to the communication/pricing competitive dimensions. Finally, suggestions on managerial implications and future studies are also discussed based on the results of this research. Keywords : In-flight catering, Airlines, Service quality, Satisfaction