Flight catering / edited by Peter Jones.

ISBN:

9780750662161

Title:

Author:

Jones, Peter, 1951-

Edition:

2nd ed.

Publication Information:

Oxford : Butterworth-Heinemann, 2004.

Physical Description:

xvi, 319 p. : ill. ; 25 cm.

Contents:

1. Introduction to flight catering -- 2. The flight catering industry -- 3. The air travel market-place and customer -- 4. Passenger appetite and behaviour -- 5. Menu planning and food product strategies -- 6. Flight catering supply chain and inventory management -- 7. Flight production facilities and systems planning -- 8. Flight catering operations and organisation -- 9. Food management -- 10. Transportation and loading -- 11. International logistics -- 12. Flight catering information systems -- 13. On-board stowage and regeneration -- 14. On-board services -- 15. Off-loading and recycling -- 16. Innovation in flight catering.

Subject Term:

Airlines -- Food service.

Added Author:

Jones, Peter, 1951-

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy0713/2003064318-d.html
Publisher description http://www.loc.gov/catdir/description/els041/2003064318.html
Table of contents http://www.loc.gov/catdir/toc/els041/2003064318.html

Publication Date:

2004

Publication Information:

Oxford : Butterworth-Heinemann, 2004.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 FLI	Book	1	Standard shelving location	Searching... Unknown

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Summary

The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.

Introduction to flight catering

The flight catering industry

The air travel market- place and customer

Passenger appetite and behaviour

Menu planning and food product strategies

Flight catering supply chain and inventory management

Flight production facilities and systems planning

Flight catering operations and organisation

Food hygiene and quality management

Transportation and loading

International logistics

Information technologies

On-board stowage and regeneration

On-board services

Off-loading and recycling

Innovation in flight catering

Index

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Bound With These Titles

On Order

Summary

Summary

Table of Contents