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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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Anditiarina, Dasti, Sri Wahyuningsih, Ferdi Afian, and Wawan Mulyawan. "PENCEGAHAN FOODBORNE DISEASE SELAMA PENERBANGAN DENGAN PENERAPAN PRINSIP KEAMANAN PANGAN (FOOD SAFETY) OLEH AWAK KABIN DALAM PESAWAT." JURNAL KEDOKTERAN 6, no. 1 (November 3, 2020): 68. http://dx.doi.org/10.36679/kedokteran.v6i1.265.
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Peningkatan penggunaan transportasi pesawat udara oleh masyarakat, maka semakin banyak orang yang berpotensi terpapar oleh inflight meal yang tidak higienis. Apabila penyakit akibat makanan (foodborne disease) di dalam pesawat ini dialami oleh pilot maka akan berdampak terhadap keselamatan penerbangan karena pilot dapat mengalami inkapasitasi. Pelaksanaan protokol higiene makanan dalam pesawat merupakan faktor yang sangat penting untuk mencegah terjadinya penyebaran penyakit akibat makanan. Panduan keamanan Pangan ini dikeluarkan oleh IFSA (International Flight Services Association) dan AEA (The Association of Europe Airlines) yang merupakan adaptasi dari panduan keamanan pangan dari WHO yang termasuk didalamnya: keterlibatan dari pemangku kebijakan, airline, catering dan juga penyuplai makanan. Kontaminasi dari awak kabin disebabkan karena kegagalan penjamah makanan untuk melakukan cuci tangan yang baik dan benar
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Szymanski, Rainer. "The well planned menu – logistics for an airline catering company." Logistics Information Management 8, no. 3 (June 1995): 43–44. http://dx.doi.org/10.1108/09576059510091670.
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Ho, Sin C., and Janny M. Y. Leung. "Solving a manpower scheduling problem for airline catering using metaheuristics." European Journal of Operational Research 202, no. 3 (May 2010): 903–21. http://dx.doi.org/10.1016/j.ejor.2009.06.030.
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Lin, Weiqiang. "Catering for flight: Rethinking aeromobility as logistics." Environment and Planning D: Society and Space 36, no. 4 (March 8, 2017): 683–700. http://dx.doi.org/10.1177/0263775817697977.
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This article employs in-flight catering as an inroad for rethinking aeromobility—and other mobilities—as both a vehicle and a product of logistics. It posits that the production of airline food, or in-flight catering, is representative of how aeromobility as a whole is realised through particular technocratic processes of fragmentation and coordination. Drawing on existing literatures, international news reports, company publications and participant observation at an in-flight catering kitchen, this article examines the globalised coordinative practices, uneven spatial expressions, and exploitative labour regimes that logistically shape in-flight catering and, by extension, air transport. It argues for a more nuanced understanding of supply chain capitalism that does not simply focus on the overt circulation of goods, but also on the production of mobilities as logistical orders. Doing so exposes logistics’ pervasive reach even in the ancillary functions of the global economy, allowing for its injustices and exclusions to be charted more fully.
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Rajaratnam, Dhaarsan, and Funlade Sunmola. "Evaluation of Airline Catering Supply Chain Practice Effectiveness using Fuzzy Logic." International Journal of Productivity and Quality Management 1, no. 1 (2021): 1. http://dx.doi.org/10.1504/ijpqm.2021.10045812.
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Rajaratnam, Dhaarsan. "Evaluation of airline catering supply chain practice effectiveness using fuzzy logic." International Journal of Productivity and Quality Management 1, no. 1 (2021): 1. http://dx.doi.org/10.1504/ijpqm.2021.10046412.
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Bata, D., E. H. Drosinos, P. Athanasopoulos, and P. Spathis. "Cost of GHP improvement and HACCP adoption of an airline catering company." Food Control 17, no. 5 (May 2006): 414–19. http://dx.doi.org/10.1016/j.foodcont.2005.02.001.
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Gschirr, M. "Planning and realization of an innovative airline catering production plant: industrial case study." Production Engineering 4, no. 4 (June 19, 2010): 371–77. http://dx.doi.org/10.1007/s11740-010-0245-2.
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Mat Yusoff, Norhayati, Mohd Salehuddin Mohd Zahari, Fatimah Abd Ghani, and Agus Sudono. "Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System." Environment-Behaviour Proceedings Journal 7, no. 22 (November 20, 2022): 159–65. http://dx.doi.org/10.21834/ebpj.v7i22.4076.
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More than one billion meals are served in flights annually, making airline catering a lucrative industry. This study is to assess the meal quality of inflight catering company that uses the cook-chill system and its relation to the employee’s job satisfaction. Using a quantitative approach, 117 questionnaires were given to the workers to describe their experience. The findings revealed that cook-chilled meals had consistent quality, palatability, flavor and appearance and strongly related to the workers’ job satisfaction (r=0.758 and 0.709, respectively). Therefore, the cook-chill system is appropriate for mass production, but the safety and quality still depend on employee motivation. Keywords: Cook Chill System; In-Flight Catering; Meal Quality; Employees’ Satisfaction eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i22.4137
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You, Fangzhou, Tracy Bhamra, and Debra Lilley. "Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour." Sustainability 12, no. 20 (October 16, 2020): 8571. http://dx.doi.org/10.3390/su12208571.
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Food waste is emerging as a global issue and has been recognised in the Sustainable Development Goals with a specific target to halve per capita global food waste at consumer levels and reduce food losses by 2030. Research on food waste has been neglected particularly in the aviation sector. The International Air Transport Association reported that 5.7 million tonnes of cabin waste was generated on airlines, up to 80.5% of which was leftover food and beverages. The exploration of passengers’ food wasting aims to provide insights for tackling the airline food waste problem. To address this issue, this research investigated the in-flight catering experience of 19 passengers from 21 full-service flights. Qualitative research techniques have been applied to analyse passengers’ food-wasting behaviour by collecting participant-produced photographs and completed questionnaires concerning food-related behaviour. This research identified key factors associated with passengers’ food wasting behaviour by adopting Design for Sustainable Behaviour approaches. Four types of factors were found to influence onboard passenger waste, these were normative, habitual, intentional and situational factors. This research indicates that behavioural change interventions need to incorporate the power of social norms to prevent food waste.
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Sachithananthan, Vedavalli, Mohammed Buzgeia, Emberika Khalifa, and Najwa Abdul Hamid. "Nutritive Value and Sensory Evaluation of Airline Breakfast." Journal of Food Research 1, no. 4 (October 30, 2012): 218. http://dx.doi.org/10.5539/jfr.v1n4p218.
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<p>Purpose/Objectives: This study was conducted to assess the nutritive value of Libyan airline breakfast in comparison with the Recommended Dietary Allowances (RDA) and to conduct sensory evaluation of selected items on board the flights.</p> <p>Design/Methodology: Food samples were collected from the catering department of Benina International airport, Benghazi, Libya for a period of two months and nutritive value was calculated. A self administered questionnaire prepared on the basis of the Hedonic scale was used for inflight sensory evaluation of selected snacks.</p> <p>Findings: The results on nutritive value of snacks revealed higher amounts of energy, carbohydrates, saturated fat and sodium in comparison to the RDA when the full day’s meal was considered. Micronutrients such as vitamins A, E, C and folic acid fell short of RDA. Sensory evaluation revealed that a majority of the travelers disliked most of the breakfast items except juice.</p> <p>Practical implications: The airline needs to improve the micronutrient content of snacks, simultaneously reducing the total energy and sodium content and replacing saturated fat to prevent health risks to regular airline passengers. Also palatability need not be compromised in light of safety of food items served.</p>
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Soegianto, Dany, Aditya Tirta Pratama, Setijo Awibowo, and Steven Liang. "Improving Productivity at Standard Area of Airline Catering Company by Using Systematic Layout Planning." JURNAL TEKNIK INDUSTRI 10, no. 2 (July 31, 2020): 123–29. http://dx.doi.org/10.25105/jti.v10i2.8396.
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Intisari—Penelitian ini dilakukan di sebuah perusahaan katering maskapai yang berlokasi di Jakarta, Indonesia. Perusahaan menjual makanan dalam penerbangan dan produk komisaris seperti: makanan ringan, air, dan makanan kering lainnya untuk perusahaan penerbangan. Tujuan penelitian ini adalah untuk menyelesaikan masalah yang terjadi di perusahaan, terutama di daerah yang disebut "area standar", yang menangani produk komisaris. Berdasarkan data dari perusahaan, area standar sering tidak dapat memenuhi permintaan yang diperlukan di musim puncak, meskipun berdasarkan jumlah pekerja seharusnya dapat mencapai permintaan. Berdasarkan proses bisnis, logistik memainkan peran besar dalam bisnis, di mana sekitar 70% darinya adalah logistik, dan 30% adalah produksi. Oleh karena itu, tata letak fasilitas dirancang agar efisien. Tiga langkah diterapkan untuk menyelesaikan masalah di area standar. Langkah pertama adalah perencanaan tata letak sistematis, yang diharapkan dapat merancang tata letak baru dengan alokasi ruang yang optimal. Langkah kedua adalah Simulasi Kejadian Diskrit, yang diharapkan dapat menunjukkan total output yang dihasilkan di area tersebut. Langkah ketiga adalah menghitung produktivitas pekerja. Akibatnya, tata letak baru untuk meningkatkan total output dan tingkat produktivitas akan diusulkan ke perusahaan dengan alokasi ruang yang optimal.Abstract— This research is conducted in an airline catering company located in Jakarta, Indonesia. The company sells in-flight meals and commissary products such as: snacks, water, and other dry products for an airline company. The purpose of this research is to solve the problem that occurred at the company, especially in the area called “standard area”, which handles the commissary products. Based on the data from the company, the standard area often cannot satisfy the required demand in peak season, although the number of workers should be able to reach the demand. Based on the business process, logistics plays a big role in the business, in which around 70% of it is logistics, and 30% is production. Therefore, the facility layout is designed to be efficient. Three steps are applied to solve the problem in the standard area. The first step is systematic layout planning, which is expected to design a new layout with optimum space allocation. The second step is Discrete Event Simulation, which is expected to show the total output produced in the area. The third step is to calculate the productivity of the worker. As a result, a new layout to increase total output and productivity rate will be proposed to the company with optimum space allocation.
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Law, Kris M. Y. "Airline catering service operation, schedule nervousness and collective efficacy on performance: Hong Kong evidence." Service Industries Journal 31, no. 6 (May 2011): 959–73. http://dx.doi.org/10.1080/02642060903079121.
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Rizky Alfiansyah, Nofal, Setijo Awibowo, and Triarti Saraswati. "Increase Productivity by Eliminating Waste and Using Systematic Layout Planning in Airline Catering Service." IOP Conference Series: Materials Science and Engineering 1003 (December 29, 2020): 012051. http://dx.doi.org/10.1088/1757-899x/1003/1/012051.
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Pedrick, Dennis, Emin Babakus, and Andrea Richardson. "The value of qualitative data in quality improvement efforts: the case of the airline catering services." Journal of Services Marketing 7, no. 3 (March 1993): 26–35. http://dx.doi.org/10.1108/08876049310044556.
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Popova, A. Yu, Galina M. Trukhina, and O. M. Mikailova. "Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant." Hygiene and sanitation 95, no. 11 (October 28, 2019): 1083–86. http://dx.doi.org/10.18821/0016-9900-2016-95-11-1083-1086.
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In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system permit to decline food contamination risk during acceptance, preparation and supplying of in-flight meal. There was proved the efficiency of the implemented system. There are determined further ways of harmonization and implementation for HACCP principles in the plant.
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Rebezova, M., N. Sulima, and R. Surinov. "Development Trends of Air Passenger Transport Services and Service Distribution Channels." Transport and Telecommunication Journal 13, no. 2 (January 1, 2012): 159–66. http://dx.doi.org/10.2478/v10244-012-0013-9.
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Development Trends of Air Passenger Transport Services and Service Distribution Channels Alongside their core service, i.e., passenger transportation, air carriers are nowadays providing numerous extra services, which are not directly related to transport. On the one hand, airlines are enlarging the scope of paid services provided on board an aircraft by, among other ways, splitting the air ticket fee and singling out the costs of such services as catering on board, checked-in luggage, airport check-in, etc. On the other hand, airline companies tend to provide mass services to their sales partners - ground transportation, car rental, insurance, hotel booking, etc. Provision of both the core and the extra services is closely connected with computerized reservation systems and the corresponding agent and customer access networks. These systems and networks form the basis of IT channels of service distribution. The present paper analyses the indicators and development trends of air transport services in combination with the development of service distribution channels and the information technologies lying at the basis of such channels. The paper also describes the structure and IT support of distribution channels. The authors have paid attention to the potential qualitative changes in the structure and possibilities of distribution of air passenger transportation services in view of the Next Generation Network (NGN) concept whose implementation has been started in the world.
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Blanca-Alcubilla, Gonzalo, Alba Bala, Juan Ignacio Hermira, Nieves De-Castro, Rosa Chavarri, Rubén Perales, Iván Barredo, and Pere Fullana-i-Palmer. "TACKLING INTERNATIONAL AIRLINE CATERING WASTE MANAGEMENT: LIFE ZERO CABIN WASTE PROJECT. STATE OF THE ART AND FIRST STEPS." Detritus In Press, no. 1 (2018): 1. http://dx.doi.org/10.31025/2611-4135/2018.13698.
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Liao, Chin Nung, and Yan Kai Fu. "A hybrid evaluation approach using fuzzy TOPSIS and MSGP for catering food reverse logistics provider selection in airline industry." International Journal of Shipping and Transport Logistics 16, no. 1/2 (2023): 1. http://dx.doi.org/10.1504/ijstl.2023.10053561.
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HATAKKA, M., K. J. BJÖRKROTH, K. ASPLUND, N. MÄKI-PETÄYS, and H. J. KORKEALA. "Genotypes and Enterotoxicity of Staphylococcus aureus Isolated from the Hands and Nasal Cavities of Flight-Catering Employees." Journal of Food Protection 63, no. 11 (November 1, 2000): 1487–91. http://dx.doi.org/10.4315/0362-028x-63.11.1487.
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Hand and nasal samples of flight-catering staff were collected from 1995 to 1997 to find employees carrying Staphylococcus aureus. Altogether 153 hand samples and 136 nose samples were taken. Nasal sampling showed a higher prevalence of S. aureus among food handlers (29%) than hand sampling (9%). A high proportion of the strains (46%) were enterotoxigenic, and a considerable amount of food handlers carried enterotoxigenic S. aureus, 6% and 12% according to hand and nasal sampling, respectively. Pulsed-field gel electrophoresis macrorestriction profiles revealed a total of 32 different types associated with the 35 employees carrying S. aureus. In most cases, the same type colonized both the hand and nose of a person. Despite the wide variety of types found, one strain colonized five persons and the second most common strain was associated with four food handlers. The predominant toxin produced was B, which was produced by the most common strain. The results showed that nasal sampling is a good way to detect S. aureus carriers, whereas hand sampling may fail to reveal carriers. The high proportion of enterotoxigenic strains show that a food handler harboring S. aureus must be considered a potential source of enterotoxigenic strains for airline meals.
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Dakshayini R Patil and Mamatha P Raj. "The Architecture of Airport Terminals: Gateway To A City." Creative Space 7, no. 1 (July 11, 2019): 11–18. http://dx.doi.org/10.15415/cs.2019.71002.
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This paper looks at Airport Terminals as icons in a city and the design aspects for the Terminal building which is the interface between ground & air transport. The architecture of Terminal building involves diverse perspectives of analysis and understanding. As glamorous gateways to a city, Airports are representative and first impressions of the city. Hence, form and function of Terminal buildings are both equally prime aspects of planning & design. Cities vie for world class airports- domestic or international, as they are a city’s pride like any other monument or landmark, catering to visitors across cities and nations. Airports are generally planned for a longer life term functioning at least for half a century with intent of good possibility of future expansion. A Terminal has two sides to it; land-side and air-side. While passenger comfort and safety are of utmost importance, on air-side the operational activities of the aircrafts require critical planning and management. They are large establishments involving architecture and technical design detailing at various scales. Apart from the primary objectives of passenger needs, airline operational needs, airport management- safety & security, there is a community objective as well; which involves a facility for citizens; airport building itself being an aesthetic and integral part of the city. Indian cities are witnessing unprecedented growth in air travel and expectations of a good experience at the Airport is deemed prerogative. ‘Green Airports’ are the current theme in India going the social & environmental way of design & conceptualization.
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Nindyasari, Anisa, Trias Mahmudiono, and Sri Sumarmi. "Monitoring Proses Pengolahan Makanan Moslem Meal Di PT. Aerofood Indonesiam, Tangerang, Banten." Amerta Nutrition 1, no. 4 (December 27, 2017): 318. http://dx.doi.org/10.20473/amnt.v1i4.2017.318-330.
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Background: PT. Aerofood Indonesia is an international flight catering company that specializes in Asian, Japanese, Korean, and Western cuisines, as well as pastry and bakery for airline passengers. PT. Aerofood Indonesia also offers special service to its diverse customers by providing special menu, such as moslem meal (MOML). To create MOML menu, there are several procedures that need to be fulfilled, i.e. ingredient and product delivery, storage, preparation production, portioning, packaging, and distribution. Food quality control is needed in each of the procedure to maintain the quality of the beverages. Good quality beverage will prevent physical, chemical, and biological contamination, thus averting the risk of customer health issues. Objectives: This study aimed to gain in-depth knowledge about food production process in in-flight catering, especially in special meal/moslem meal product from delivery, storage, preparation production, portioning, packaging, until the final distribution process to customer inside the airplane. Methods: This study used descriptive method with qualitative approach to achieve the objective. Results: The results showed that quality monitoring for MOML was applied for basic ingredients delivery, storage, preparation, production, portioning, meal tray setup and meal distribution into the airplane. Halal and non halal ingredients were separated by containers and equipments from hot kitchen through portioning area. Monitoring process in each of the production step was focused on critical control point established by PT. Aerofoof Indonesia.Conclusion: Monitoring on moslem meal have been done from food acceptance, storage,through cooking, processing, portioning, meal tray set up and distribution inside the plane.ABSTRAK Latar Belakang: PT. Aerofood Indonesia adalah perusahaan layanan katering penerbangan bertaraf internasional. Jenis makanan yang dibuat seperti Asian cuisine, Japanese/Korean cuisine, Western cuisine, pastry and bakery, dan lain-lain untuk para penumpang pesawat. PT. Aerofood Indonesia membuktikan perhatiannya kepada customer yang memiliki kebutuhan khusus dengan mengadakan menu special meal, salah satunya adalah menu khusus untuk muslim, yaitu Moslem Meal (MOML). Untuk memproduksi menu MOML, membutuhkan proses yang dimulai dari penerimaan bahan, penyimpanan, persiapan, pengolahan, portioning, pengemasan sampai dengan distribusi. Dalam setiap tahapan pengolahan makanan diperlukan monitoring kualitas pangan untuk menjaga kualitas produk makanan dan minuman. Kualitas makanan yang baik akan terhindar dari bahaya kontaminasi makanan baik secara fisik, kimia, dan biologi sehingga tidak menimbulkan gangguan kesehatan. Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui proses produksi penyelenggaraan makanan di inflight catering, khususnya pada produk special meal (moslem meal) dari penerimaan bahan, penyimpanan, persiapan, pengolahan, portioning, pengemasan hingga pendistribusian makanan ke dalam pesawat di PT. Aerofood Indonesia.Metode: Metode yang digunakan adalah deskriptif dengan pendekatan kualitatif.Hasil: Hasil penelitian meliputi monitoring pada menu moslem meal dilakukan dari penerimaan bahan baku, penyimpanan, persiapan, pengolahan produk, portioning, meal tray set up hingga pendistribusian ke dalam pesawat. Dalam proses pengolahannya, produk halal dengan produk non halal dipisahkan tempat dan equipmentnya dari area hot kitchen hingga di-dishing. Monitoring disetiap area produksi difokuskan pada critical control point yang telah ditetapkan oleh PT. Aerofood Indonesia.Kesimpulan: Monitoring pada menu moslem meal dilakukan dari penerimaan bahan baku, penyimpanan bahan baku, persiapan bahan baku, pengolahan produk, portioning, meal tray set up hingga pendistribusian ke dalam pesawat.
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Nindyasari, Anisa, Trias Mahmudiono, and Sri Sumarmi. "Monitoring Proses Pengolahan Makanan Moslem Meal Di PT. Aerofood Indonesiam, Tangerang, Banten." Amerta Nutrition 1, no. 4 (December 27, 2017): 318. http://dx.doi.org/10.20473/amnt.v1i4.7143.
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Background: PT. Aerofood Indonesia is an international flight catering company that specializes in Asian, Japanese, Korean, and Western cuisines, as well as pastry and bakery for airline passengers. PT. Aerofood Indonesia also offers special service to its diverse customers by providing special menu, such as moslem meal (MOML). To create MOML menu, there are several procedures that need to be fulfilled, i.e. ingredient and product delivery, storage, preparation production, portioning, packaging, and distribution. Food quality control is needed in each of the procedure to maintain the quality of the beverages. Good quality beverage will prevent physical, chemical, and biological contamination, thus averting the risk of customer health issues. Objectives: This study aimed to gain in-depth knowledge about food production process in in-flight catering, especially in special meal/moslem meal product from delivery, storage, preparation production, portioning, packaging, until the final distribution process to customer inside the airplane. Methods: This study used descriptive method with qualitative approach to achieve the objective. Results: The results showed that quality monitoring for MOML was applied for basic ingredients delivery, storage, preparation, production, portioning, meal tray setup and meal distribution into the airplane. Halal and non halal ingredients were separated by containers and equipments from hot kitchen through portioning area. Monitoring process in each of the production step was focused on critical control point established by PT. Aerofoof Indonesia.Conclusion: Monitoring on moslem meal have been done from food acceptance, storage,through cooking, processing, portioning, meal tray set up and distribution inside the plane.ABSTRAK Latar Belakang: PT. Aerofood Indonesia adalah perusahaan layanan katering penerbangan bertaraf internasional. Jenis makanan yang dibuat seperti Asian cuisine, Japanese/Korean cuisine, Western cuisine, pastry and bakery, dan lain-lain untuk para penumpang pesawat. PT. Aerofood Indonesia membuktikan perhatiannya kepada customer yang memiliki kebutuhan khusus dengan mengadakan menu special meal, salah satunya adalah menu khusus untuk muslim, yaitu Moslem Meal (MOML). Untuk memproduksi menu MOML, membutuhkan proses yang dimulai dari penerimaan bahan, penyimpanan, persiapan, pengolahan, portioning, pengemasan sampai dengan distribusi. Dalam setiap tahapan pengolahan makanan diperlukan monitoring kualitas pangan untuk menjaga kualitas produk makanan dan minuman. Kualitas makanan yang baik akan terhindar dari bahaya kontaminasi makanan baik secara fisik, kimia, dan biologi sehingga tidak menimbulkan gangguan kesehatan. Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui proses produksi penyelenggaraan makanan di inflight catering, khususnya pada produk special meal (moslem meal) dari penerimaan bahan, penyimpanan, persiapan, pengolahan, portioning, pengemasan hingga pendistribusian makanan ke dalam pesawat di PT. Aerofood Indonesia.Metode: Metode yang digunakan adalah deskriptif dengan pendekatan kualitatif.Hasil: Hasil penelitian meliputi monitoring pada menu moslem meal dilakukan dari penerimaan bahan baku, penyimpanan, persiapan, pengolahan produk, portioning, meal tray set up hingga pendistribusian ke dalam pesawat. Dalam proses pengolahannya, produk halal dengan produk non halal dipisahkan tempat dan equipmentnya dari area hot kitchen hingga di-dishing. Monitoring disetiap area produksi difokuskan pada critical control point yang telah ditetapkan oleh PT. Aerofood Indonesia.Kesimpulan: Monitoring pada menu moslem meal dilakukan dari penerimaan bahan baku, penyimpanan bahan baku, persiapan bahan baku, pengolahan produk, portioning, meal tray set up hingga pendistribusian ke dalam pesawat.
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Kolomiets, Oksana P. "Business in Chukotka: modern forms of entrepreneurship of the indigenous people of the Chukotian Autonomous Region." Вестник антропологии (Herald of Anthropology) 46, no. 2 (May 2019): 55–71. http://dx.doi.org/10.33876/2311-0546/2019-46-2/55-71.
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The article discusses the forms of business activities that have been common among the indigenous people of Chukotka since the beginning of the 2000s. It is important to study how the opportunities for the development of small business and self-employment are realized in practice. Currently 993 legal entities are registered in the district, 68 of them are tribal or territorially-neighboring communities of the indigenous peoples of Chukotka, 29 of them are peasant farms; of 1162 individual entrepreneurs 100 are entrepreneurs from among the indigenous people of Chukotka. The area of business in which indigenous people who live in both rural areas and Chukotka cities can be realized is micro-enterprises. On the territory of the region there are special state and private programs to support small business, but the difficulties for Chukchi businessmen do not become less. The main problems identified are the high cost of delivering goods (for rural entrepreneurs airline fares are unbearable), high utility rates, the lack of stable sales markets for goods and services produced, the low level of economic knowledge required for conducting financial and economic activities and reporting to government bodies. At the same time further development of the region is not possible without the development of a private initiative in the field of traditional environmental management, without the mandatory use of new waste-free technologies for the processing of reindeer products, marine hunting, fishing, hunting, for the so-called «community» business; production of souvenirs of leather, bone walrus, whales, deer horns; tailoring and repair of fur products; development of modern ethno-design; transportation services; daytime employment services for children; construction and repair work; personal services; catering; tourist services. This article is intended to attract scientific and public interest to this issue.
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Chan, Virginia, and Margaret Allman-Farinelli. "Efficacy of Functional Foods, Beverages, and Supplements Claiming to Alleviate Air Travel Symptoms: Protocol for a Systematic Review." JMIR Research Protocols 9, no. 3 (March 27, 2020): e16155. http://dx.doi.org/10.2196/16155.
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Background Airline passengers often experience symptoms when travelling on long and ultra-long flights. These range from minor discomforts such as gastrointestinal symptoms to more serious life-threatening clinical conditions such as deep vein thrombosis. The food and supplement industry have responded with a plethora of products that claim to prevent one or more of the physiological or psychological symptoms associated with air travel. Objective The aim of this literature review is to evaluate the efficacy of functional foods, beverages, and supplements that claim to address the unwanted effects of air travel in healthy adult populations. Methods This research is a two-stage process. The first step is a scoping review of the functional foods, beverages, and supplements making claims that they lessen or prevent the physical or psychological symptoms associated with commercial air travel. Databases (ie, Medline, Embase, PsycINFO, and Web of Science), gray literature (ie, the flight catering magazines PAX International, APEX, and Onboard Hospitality), and search engines (ie, Google and Bing) will be used to identify products and generate a database. The second stage is a systematic literature review of the evidence supporting any health claims made for such products. The search will be conducted in Medline, Embase, PsycINFO, Cumulative Index to Nursing and Allied Health Literature, and Cochrane Central Register of Controlled Trials. Additionally, gray literature that includes the reference list of studies included in the systematic literature review and scientific articles referenced by the products within our database will be hand searched. Randomized and nonrandomized controlled trials reporting on changes in flight-related physical or cognitive symptoms in healthy adults that were conducted in commercial flight or flight simulation settings will be included. Two authors will independently screen, extract data, and assess the strength of evidence and risk of bias of the studies. The strength of evidence will be judged using the Grading of Recommendations, Assessments, Developments, and Evaluations approach, and the risk of bias will be assessed using the appropriate Cochrane Collaboration tool (Risk of Bias for Randomized Control Trials II or Robins I for Nonrandomized Interventions). Results The scoping review of available functional foods, beverages, and supplements was conducted from March 6, 2019, to August 31, 2019. The systematic literature review commenced on October 1, 2019. The review is expected to be completed in 2020. Conclusions The review findings will help consumers and employees of commercial airlines make informed decisions on their use of functional foods and beverages for alleviating air travel–related symptoms. International Registered Report Identifier (IRRID) DERR1-10.2196/16155
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Hamid, Rania Mohammed Osman, and Sumia Mohammed Ahmed Khalil. "Assessment of Hygiene Conditions in Sudanese Airlines Catering at Khartoum International Airport." Journal of Food Research 7, no. 4 (July 10, 2018): 149. http://dx.doi.org/10.5539/jfr.v7n4p149.
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Background: Food safety has been recognized as a matter of importance to the airlines industry and airports must have the capacity to ensure a safe environment for passengers using point of entry facilities, including flight catering and other potential risks. The risk of food getting contaminated depends largely on the knowledge and practice of proper food hygiene measures among food handlers. The study aimed to assess the hygiene conditions in airlines catering services units at Khartoum Airport; to evaluate the level of knowledge and practice of food handlers towards food hygiene in addition to identify the microbial load on food handler’s hands.Methodology: Four airlines catering services units at Khartoum International Airport were studied. The data were collected by using structured questionnaire to assess food handler's knowledge onfood hygiene and their practices including 100 samples (56 samples from catering 1, 22 catering 2, 12 catering 3 and 10 samples from catering 4). Observational check list was used to assess the physical characteristics and hygienic situation in airlines catering premises and food handlers. Microbiological examinations used for Total Plate Count (TPC), isolate and identification Staphylococcus aureus, Escherichia coli and salmonella. Data were analyzed using the Statistical Package for Social Sciences (version 16.0).Results: The study showed that 56% of food handlers have higher secondary school certificate, 83% of food handlers knew causative agent of food borne disease,72% knew when washed their work surfaces and 72% knew how to care with open lesions during food handling. Analysis showed significant difference (p=0.023) between respondents’ knowledge and their educational level. More than half (58%) of food handlers did not report during illness; only 42% received training in food hygiene. seventy five percent of the catering managers were not trained on food safety management system. There was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (P =0.038). Fifty percent of catering premises were in bad situation (ventilation, cleaning, lightening, pest control) and poor hand washing facilities; only 25% of these catering have quality control system. The highest bacterial count from the hands samples was 8.5x106 CFU /mland the lowest 1.2x106 CFU /ml; 54.5% of sample tested positive for E. coli; 72.7% for S. aureus and 36.6% for salmonella from food handler’s hands.Conclusion: This study revealed poor sanitary conditions in airlines catering, and poor food hygiene practices of some handlers indicating higher probability of food being contaminated before service. The occurrence of indicator microorganisms in most of the hand samples indicating a need for improvement in the environment hygiene and sanitary facilities. The study recommends hygiene education to improve the knowledge and practices of food handlers.
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Yılmaz, Seren Bilge, and Eda Yücel. "Optimizing onboard catering loading locations and plans for airlines." Omega 99 (March 2021): 102301. http://dx.doi.org/10.1016/j.omega.2020.102301.
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Mortensen Ernits, Rafael, Matthias Reiß, Michael Bauer, Axel Becker, and Michael Freitag. "Individualisation of Inflight Catering Meals—An Automation Concept for Integrating Pre-Ordered Meals during the Flight for All Passengers." Aerospace 9, no. 11 (November 21, 2022): 736. http://dx.doi.org/10.3390/aerospace9110736.
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Inflight catering services are crucial for air travel. Airlines provide food and beverages to the passengers during the flight with different options depending on, e.g., the flying class, distance, and type of service. Our contribution outlines previous efforts to optimise the inflight catering processes and highlights the possibilities to individualise the current services. Individualisation is a growing trend and may challenge the processes that are possibly not wholly prepared to deliver a customised meal for each passenger onboard the aircraft. We present our passenger survey which confirms the demand for the individualisation of inflight meals; we explored which dimensions can be supported by incorporating automation. We performed an analysis of the current inflight catering process for developing automation concepts. Subsequently, an automation concept for the individualisation of inflight meals through pre-ordering is introduced, followed by an evaluation scenario. Within the evaluation, it was possible to consider the feasibility of the individualisation of inflight catering meals and to deliver requirements for the further development of automated services.
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Chen, Yasheng, and Zhuojun Wu. "Taking Risks to Make Profit during COVID-19." Sustainability 14, no. 23 (November 26, 2022): 15750. http://dx.doi.org/10.3390/su142315750.
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The COVID-19 pandemic has inflicted substantial losses on a large number of enterprises and brought about the risk of unsustainable operations across the world. However, certain enterprises still managed to grow against the trend prevailing during the epidemic and succeeded in taking risks to make profits. This study discusses how global enterprises adopt a proactive risk management approach to transform crises into sustainable business performance during the period starting from the epidemic outbreak to normalization. By mainly obtaining research data from the Internet news media and official websites of the enterprises using content analysis technique, this paper chose case studies, from December 2019 to December 2021, of eight different companies, namely: BYD (China, Asia), Mafengwo (China, Asia), Xiamen Airlines (China, Asia), Zhijiang Bio (China, Asia), The Bund (United States, America), Walmart (United States, America), Qantas Airways (Australia, Oceania), and Honotel Group (France, Europe), from different industrial sectors including manufacturing, tourism, transportation, technical services, catering, retail, airlines, and accommodation, respectively. The study results show that each enterprise specifically incorporates the method of proactive risk management, to deal with a sudden crisis and take risks to make profits during the epidemic. The study findings provide a feasible way for enterprises to cope with sudden crises and enhance their ability to maintain sustainable operations.
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Verlaan, Tim. "‘Delivering for the Fancy as Well as the Shabby’ Amsterdam’s Post-war Utopia of Urban Diversity." Joelho Revista de Cultura Arquitectonica, no. 7 (December 25, 2016): 16–27. http://dx.doi.org/10.14195/1647-8681_7_1.
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Over the last few years, Amsterdam’s inner city has seen a rapiddecrease in quality of life. Long-time residents and established retailers are increasingly giving way to the needs and demands of mass tourism.The advent of low-cost airliners, the rise of a global middle class and the uncontrollable spread of apartment sharing have put the affordability of central districts at risk, threatening the future of a socially and functionally mixed inner city. Most local residents respond with feelings of resignation, some of them even catering to the wishes of international visitors by renting out their flats using platforms such as Airbnb. Looking at these developments of gentrification and displacement, it seems as if Amsterdam has forgotten how its beloved inner city was once saved from similar threats.
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Zámková, Martina, and Martin Prokop. "The Evaluation of Factors Influencing Flights Delay at Czech International Airports." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 63, no. 6 (2015): 2187–96. http://dx.doi.org/10.11118/actaun201563062187.
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The main goal of this article was examination of factors influencing flights delay at three most important international airports in Czech Republic. Data of selected Airlines operating in Czech Republic, whose flights are mainly oriented to international airports in Prague, Brno and Ostrava, were used for needs of this article. Analysis of contingency tables including Pearson chi-squared test was used for data processing. Dependences were presented in graphical form by correspondence analysis. Results from analysis showed that delay caused by technical reasons and maintenance is the most frequent in Prague as well as delay caused by high concentration of airspace, operational management and crew duty norms. Problems caused by departure delay from previous destination are significantly more frequent in Brno and Ostrava by reason of small number of alternative available aircraft. Delays caused by supplier (handling, catering, …) are mostly short, in particular by reason of potential penalty. Delays caused by technical problems and necessary maintenance service last mostly longer time and are more frequently on aircraft of type Boeing. Delays of borrowed aircraft of type Airbus are more frequently caused by rental and control of this aircraft by other companies which causes communication and planning difficulties.
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Setya Budi, Annisa Salsabila, and Trias Mahmudiono. "Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya." Amerta Nutrition 5, no. 3 (September 1, 2021): 211. http://dx.doi.org/10.20473/amnt.v5i3.2021.211-222.
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ABSTRACTBackground: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), including the banana cake. HACCP needs to be applied to prevent the possibility of physical, chemical, and biological contamination on food product that can cause foodborne disease.Objectives: The purpose of this research is to identify the application of HACCP system to banana cake in Aerofood ACS Surabaya.Methode: The method of this research is a qualitative descriptive method including field observation, interviews, and analyzes HACCP documents of aerofood ACS Surabaya.Result: There are 18 steps to produce banana cake until it can distributed to airlines and can be consumed by consumers: receiving of eggs, receiving of banana, receiving of dry goods (flour, sugar, baking soda, and oil), eggs storage, banana storage, dry goods storage, egg cracking, flour sifting, weighing, mixing, baking, chilling, shaping, packaging, storage of banana cake, setting in the tray, holding room, and delivery to plane. From 18 steps to produce banana cake, there are six critical control points: receiving of eggs, eggs storage, baking, cooling, storage of banana cake, and holding room.Conclusions: Physical, chemical, and biological contamination on banana cake can be prevented by paying attention to each steps, especially the critical control point. Aerofood ACS Surabaya has implemented the HACCP system properly and accordance with the established HACCP plan.Keywords: HACCP, food safety, airlines catering service, foodborne diseaseABSTRAKLatar Belakang: Aerofood ACS Surabaya sebagai perusahaan jasa boga penerbangan bertaraf internasional diharuskan memiliki standar keamanan pangan yang baik untuk menjamin mutu produk yang dihasilkan. Sistem keamanan pangan yang diterapkan oleh Aerofood ACS Surabaya pada semua produknya adalah Hazard Analysis Critical Control Point (HACCP), termasuk pada banana cake. HACCP perlu diterapkan untuk mencegah kemungkinan kontaminasi fisik, kimia, dan biologi pada produk pangan yang dapat menyebabkan foodborne disease.Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk banana cake di Aerofood ACS Surabaya.Metode: Metode dari penelitian ini adalah metode deskriptif kualitatif yang meliputi observasi lapangan, wawancara, dan menganalisis dokumen HACCP Aerofood ACS Surabaya.Hasil: Terdapat 18 tahap produksi banana cake hingga produk dapat didistribusikan ke peswat dan dapat dinikmati oleh konsumen, yaitu penerimaan telur, penerimaan buah pisang, penerimaan bahan baku kering (tepung, gula, baking soda, dan minyak), penyimpanan telur, penyimpanan buah pisang, penyimpanan bahan baku kering, pemecahan telur, pengayakan tepung, penimbangan, mixing, baking, pendinginan, pembentukan, pengemasan, penyimpanan banana cake, penataan pada tray, penyimpanan pada holding room, dan delivery ke pesawat. Dari 18 tahap produksi banana cake, terdapat enam titik kritis yaitu penerimaan telur, penyimpanan telur, baking, pendinginan, penyimpanan banana cake, dan penyimpanan pada holding room.Kesimpulan: Kontaminasi fisik, kimia, dan biologi pada produk banana cake dapat dicegah dengan memerhatikan setiap langkah terutama titik kritis. Aerofood ACS Surabaya telah melaksanakan sistem HACCP dengan baik dan sesuai dengan HACCP plan yang telah ditetapkan.Kata Kunci: HACCP, keamanan pangan, jasa boga penerbangan, foodborne disease
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Mbulu, Yustisia Pasfatima, Riza Firmansyah, and Nungky Puspita. "INDENTIFIKASI DAYA TARIK PARIWISATA PERKOTAAN TERHADAP TINGKAT KUNJUNGAN WISATAWAN DI KOTA MATARAM LOMBOK." Tourism Scientific Journal 3, no. 1 (February 12, 2018): 74. http://dx.doi.org/10.32659/tsj.v3i1.36.
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Penelitian ini bertujuan untuk mengidentifikasikan elemen pokok pariwisata perkotaan sebagai daya tarik wisata kota di Mataram Lombok dan mengidentifikasikan pengembangan pariwisata perkotaan terhadap tingkat kunjungan wisatawan di Mataram Lombok. Pengumpulan data melalui survei atau observasi lapangan, wawancara, dan melakukan FGD dengan Dinas Pariwisata kota Mataram Lombok, ASITA, PHRI, Pengelola Destinasi, dan Tokoh Masyarakat. Serta menggunakan metode analisis SWOT (Strength, Weakness, Oppurtunity dan Treath analysis). Hasil penelitian ini menyatakan bahwa elemen pokok pariwisata perkotaan yang terdiri dari Kota Bersejarah (Historic District), Kawasan Pinggiran Pantai (Waterfronts), Pusat Konvensi dan Pameran (Convention Center and Exhibitions), Festival dan Acara (Festivals & Events), Daerah Wisata Perkotaan (Special Visitor District), Warga & Karyawan yang mendukung pariwisata (Tourism Employees and Residents as City Advocates), Fasilitas Ritel dan Katering (Retail and Catering Facilities) hanya ada satu elemen yang tidak di penuhi oleh kota Mataram Lombok sebagai daya tarik wisata kota yaitu unsur Pusat Konvensi dan Pameran (Convention Center and Exhibitions). Sedangkan pengembangan pariwisata perkotaan dalam meningkatkan kunjungan wisatawan dengan cara kerjasama dengan pihak travel untuk merancang paket wisata khusus kota mataram, pihak swasta untuk menambah armada angkutan massal, membentuk pusat informasi khusus pariwisata perkotaan, membuat fasilitas bagi wisatawan yang lanjut usia dan berkebutuhan khusus, bekerjasama dengan pemerintah pusat dan pemerintah daerah untuk membangun gedung pusat konvensi, koordinasi antar SKPD untuk membuat petunjuk arah dalam dua bahasa, bekerjasama dengan instansi terkait dalam pembangunan saluran air bersih, Koordinasi dengan pemerintah daerah, pemerintah pusat dan pihak airlines untuk penambahan rute penerbangan internasional, Bekerjasama dengan pemerintah daerah, pemerintah pusat dan pihak swasta untuk mempromosikan agenda festival yang ada dikota Mataram Lombok.Kata Kunci: Elemen Pokok Pariwisata Perkotaan, Pariwisata Perkotaan dan SWOT
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Omweno, Edna Nyatichi. "Legal and Regulatory Responses Adopted by Kenya to Combat Terrorism in the Aviation Industry." African Journal of Empirical Research 2, no. 2 (December 18, 2021): 192–200. http://dx.doi.org/10.51867/ajer.v2i2.46.
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Terrorist acts against the civil aviation industry have remained sustained since the first recorded aircraft hijack in February 1931. The devastating effects of a successful terror attack in the aviation industry transcend the jurisdictions of many states, threatening their national and human security. This study sought to analyse the responses to combat terrorism within the aviation industry in Kenya. It employed the exploratory research design. This design is appropriate for a research problem in cases where there are few documented studies for reference. Secondary data was collected from government publications, websites, internal records and reports, conference proceedings, research articles, and books, among others. The data collected was analysed thematically. The findings show that due to the many devastating terrorist attacks in Kenya, a number of legal measures have been progressively initiated to strengthen the security of all aspects of Kenya’s commercial civil aviation against terror attacks. These include the protection of Aircraft Act, 1970 (revised in 2012). Article 2(6) of the Constitution of Kenya provides that any treaty or convention ratified by Kenya shall form part of the law of Kenya. Another Act put in place is The Civil Aviation Act, 2002 (revised 2013), which established the KCAA to regulate and oversee aviation safety and security as guided by the provisions of the Convention on the International Civil Aviation. There is also the Kenya Security Laws Amendment Act, 2014 (Section 75) which provided for the establishment of a mechanism for coordinating counter-terrorism measures in all entry and exit ports in the country. There are also numerous regulatory strategies adopted to combat terrorism in Kenya’s aviation industry. The country has also put in place elaborate regulations on Preventive Security Measures contained in Part IV of the Civil Aviation (Security) Regulations, 2019. Further, the country has instituted the training program with aims to ensure that personnel of all entities involved with or responsible for the implementation of various aspects of aviation security are properly trained on the appropriate standards for tasks in accordance with the national civil aviation security program. The country also undertakes Aviation Security Audits and Reviews. It can thus be concluded that Kenya has adopted elaborate legal and regulatory responses to combat terrorism in the aviation industry. These have been largely successful in combating aviation terrorism in Kenya. Based on the study findings, there is a need for regular reviews of the various legal and regulatory responses to combatting terrorism in Kenya to enhance their efficacy and responsiveness to the dynamism of international terrorism. Furthermore, the training strategies should be strengthened through increased funding to enhance the domestication of the various legal and regulatory responses in the various aviation security agencies in Kenya. KCAA should also increase the frequency of aviation security audits, inspections, system tests, investigations, and surveys on airports, airlines, cargo agents, and inflight catering operators among others in response to increased sophistication of international terrorism.
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"Data Analytics on Gratification of Airline Passenger with their Experience." International Journal of Recent Technology and Engineering 8, no. 5 (January 30, 2020): 1999–2004. http://dx.doi.org/10.35940/ijrte.e6000.018520.
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The flight catering has been witnessing a constant transformation based on their passenger’s preferences that made an effect of full scale patterns with a developing recipes and food service qualities. This food and beverage quality has become a highlight for domestic and international airlines carriers in competing with each other and keeps their prestige and prominence in the memories of their airline passengers, as the expanding desires of airline passengers for excellent service and a nutritional diet with a choice based menu on flight. There are numerous airline carriers has increased food and beverage quality and service to support and personalizing their passenger expectation, which incorporates both ground and on board experience to their passengers particularly from the perspective of holding fulfilled loyal airline passengers and to attract the future passengers. The aim of this analysis is to determine the experience of the airline passengers in regard with food served during their travel at airline based on the superiority of food provided by flight catering services and the quality of services above all their overall experience at airline.
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"Providing high purity wash water for international airline catering." Filtration & Separation 34, no. 6 (July 1997): 575–76. http://dx.doi.org/10.1016/s0015-1882(97)84734-9.
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Ko, Wen-Hwa, and Fang-Rong Chen. "A Study of the Factors on Menu Design for Airlines Catering." Journal of Tourism and Hospitality Management 4, no. 2 (2016). http://dx.doi.org/10.15640/jthm.v4n2a6.
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ÇETİN, Dilşad Tülgen. "The nexus between COVID-19 government responses and aviation stock prices in Turkey: OxCGRT stringency index-based analysis." Journal of Aviation, September 1, 2022. http://dx.doi.org/10.30518/jav.1120883.
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Air transportation is the significant mode of transmission, enabling the worldwide spread of infectious diseases through the mobility of infected persons. Therefore, governments applied the most comprehensive restrictions and preventions in civil aviation during COVID-19. The industry is one of the most economically impacted due to travel, and flight restrictions. This paper aims to investigate the long- and short-term nexuses between government responses to COVID-19 and the aviation stock prices traded in Borsa Istanbul. The OxCGRT stringency Turkey index is used to measure the Turkish government responses and policies to COVID-19. In the study, the daily data of Turkish Airlines, Pegasus Airlines, Do&Co Catering, TAV Airport Holding, Celebi Ground Handling stock prices, and the OxCGRT stringency Turkey index for the 24.01.2020-11.11.2021 period were used, and Granger causality and Engle-Granger cointegration tests were applied to reveal the nexuses. In conclusion, there is a cointegration nexus and one-way causality from the index to all Turkish aviation stock prices, except the Celebi Ground Handling stock prices. The contribution of this study is that it is probably the first one in Turkey to reveal the nexus between the government's policy and responses to COVID-19 and aviation stock prices.
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"The Influence of Brand Awareness, Brand Image, and Service Quality Inflight Catering on Saudi Consumer Satisfaction Arabian Airlines." Journal of Marketing and Consumer Research, September 2020. http://dx.doi.org/10.7176/jmcr/71-01.
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Mancini, Marc, and A. Kadir Din. "Book Review Selling Destinations: Geography For The Travel Professional." Malaysian Management Journal, March 1, 2020. http://dx.doi.org/10.32890/mmj.17.2013.8997.
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Most undergraduate programmes in tourism management in Malaysia and elsewhere include a course on tourism geography. Knowledge of geography is deemed essential on the ground that it will equip travel and tourism professionals with geographic literacy of both the immediate environment at a particular destination and the world outside, regional and international. Travel counsellors, tourist guides and hotel guest contact personnel in particular, need knowledge in geography to be in the position to advise or provide visitor information on numerous geographic aspects of a destination such as weather, distance, time, location, direction, costs, terrain and the physical environment, especially fauna and flora. Mancini wrote Selling Destinations: Geography for the travel professional with this in mind. He begins the textbook with a debatable observation that travel professionals do not sell travel, what they really sell is geography. While it is true that most travellers see the burden of transfer from the place of origin to the destination as the less favored part of leisure travel, many travellers such as the early explorers, pilgrims, globetrotters and nowadays cruise ship passengers, value the transit experience as part of the leisure travel package. Indeed for the more exclusive niche markets such as space travel, overnight ecotourism hiking trails and mountain climbing, the thrill lies in the journey itself rather than any expected ‘eureka’ at the destination. Travel is thus always an inseparable part of a tour package. The book is big and thick, not a user-friendly volume that readers can conveniently pass around or carry in the suitcase. The author tries to cover a long list of places and items, at the expense of useful foci on pertinent elements at the destination. As a result it paradoxically suffers a lack of both depth and breath. In terms of depth the text is hardly academically rigorous as it claims to be (p. vii). For a self-proclaimed bestseller textbook that is used in more than 60 travel schools in Canada the reader expects a list of references at the back of the book if not after each chapter. Unfortunately the author prefers to stray from the familiar by not including features that, he worries, may ‘clutter’ the mind and this includes distractive references. Selling Destinations... seems to be the only travel geography text in the market that strangely omits references to others’ works. Thus it claims without evidence that, “Fifty-two percent of travellers pick the restaurant they will eat in before arriving at their destination” (p. 7), and that the word ‘serendipity’ comes from the Muslim name for Sri Lanka! In the same breadth this is hardly a scientific text which resorts to a tendentious myth (p. 583) that the eruption of Krakatoa in A. D. 535 caused...the rise of Islam (note: the religion of Islam was not founded until A. D. 622). It also claims that Jerusalem is the capital of Israel (p. 440) although this is still contestable. Coverage of the world is fairly comprehensive albeit uneven. For instance while Canada is allotted 72 pages, Malaysia, Indonesia, Philippines, Taiwan and Korea are only allocated one page each, notwithstanding the fact that Malaysia receives far more tourists that Canada. There is a conspicuous absence of Air Asia and Langkawi in the description of inbound airlines and island destinations in Malaysia. That the author refers to eastern Malaysia as Sarawak and Sabah regions rather than states indicates his own lack of geographic literacy. This book nonetheless offers the beginner an adequate descriptive framework which covers the essential geographic elements of a destination, namely location, local weather and climate, time zone, landscape, accessibility and key attractions. To Mancini’s credit students will find the trivia, misgivings and quiz sections enjoyable. As the reader proceeds from continent to continent s/he will be increasingly familiar with a rather formulaic format which details information on how to get to the destination, local weather, tips on getting around, possible itineraries, allied destinations, factors that motivate visitors and sales considerations. The prospective visitor is also alerted to possible misgivings on the destination which the travel counsellor might want to address in his/her advice to the client. This is clearly a book on the geography for travel which aims at equipping students with the core competencies for travel counselling. It contrasts with the less vocational orientation of other tourism geography books which devote some space for the geography of tourism with its key concepts and theories. In the latter emphasis is usually given to explaining why tourists and facilities catering to their needs are concentrated in particular regions and locations. For an understanding of the distribution patterns Ullman’s model on spatial interaction and Butler’s idea on the evolution of a tourist destination are now common knowledge, as are concepts of tourism demand and supply, and more recently ideas on ‘sustainable tourism’. Although Mancini does not delve explicitly into the five themes associated with the above concepts: location, place, human-environment interaction, movement and the character of a region as the destination, the diligent learner would nevertheless be able to connect the dots by the end of the course. His use of side notes and trivia boxes helps to make reading a breezy and enjoyable task. The reader is also provided with a 6.5 cm margin to write whatever noteworthy comments s/he wants to write for future reference and recollection. Selling Destinations...is clearly tailor-made for Canadian undergraduates, hence the disproportionate emphasis on the geography of Canadian destinations. A titular subscript Geography for the Canadian Travel Professional would have been more appropriate given such an emphasis. In view of its vocational orientation one does not expect this expensive book, now in its fifth edition, to be included in scholarly reviews among geographers. It is ironic that such a successful book in the market receives no mention in any scholarly review in the subfields of tourism geography or tourism marketing. The author himself seems oblivious to the existence of a large and growing body of literature on tourism geography and destination marketing. There is thus still a lack of integration in tourism geography literature with one concentration addressing geography for tourism while the other on geography of tourism. For a more comprehensive treatment the two sections clearly ought to come together.