ITCA Flight Catering Book
Flight Catering
Professor Peter Jones
Following our original classic publication, Flight Catering, this totally revised edition is available now to members and non members.
This book is not just an updated version of the original but there are many new chapters with fascinating case studies - quite simply a must for anyone serious about our business.
Flight Catering is an authoritative guide to this specialised and vital area of the catering industry. Edited by Professor Peter Jones, 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.
This book is for all those dedicated people that work in this industry and who would like to know more about how it operates. Flight catering is extremely complex. It requires a higher degree of expertise in challenging subjects – operational research, production management, supply chain and logistics, information systems, food safety, organisational behaviour, marketing and so on.
The new edition of 'Flight Catering' has sixteen chapters covering the history and development of flight catering; role of stakeholders (airlines, caterers, suppliers); the flight catering system; passenger needs and expectations; appetite on board; menu planning; supply chain and inventory management; facilities and design; operations; food safety; aircraft loading; logistics; information systems; onboard service; off-loading and waste management; and innovation.
The second edition has been considerably revised and updated. In some instances, chapters have been expanded, reduced or merged. Four new chapters have been added to cover in more detail specific aspects of flight catering and to identify current issues and future trends. Every chapter now includes at least one, usually two, detailed case studies that illustrates the content of that chapter. Finally, the book is illustrated with new photographs and documentary materials provided by firms in the flight catering industry.
Audience
HND/Undergraduate students on hospitality management, catering and associated degrees. Libraries, practitioners and consultants
Contents
Introduction to flight catering: introduction; pioneer years of in-flight foodservice;
intercontinental travel; mass passenger travel; deregulation & consolidation; the flight catering system; international operations; case study
1.1: developing flight catering in Kenya; current Issues and future developments; conclusion; The flight catering industry: introduction; four stakeholders of flight services; passengers; role of caterers; role of airlines; role of suppliers; airline - caterer contracts; pricing of flight meals; north American vs. European and Asian school of thought; alliances and partnerships; airline alliances; future developments; conclusion; The air travel market- place and customer: introduction; the global market of air travel; current airline market; market segmentation, business travel, leisure travel, special reason travel, executive jets and special flights; customer expectations; the customer service encounter; service priorities for travellers; frequent flier programmes; case study
3.1: Singapore Airlines; case study 3.2: South West Airlines; current issues and future developments; conclusion; Passenger appetite and behaviour: introduction; food acceptance - understanding the sensory model; appetite; effects of specific foods on mood and behaviour; alcohol, caffeine; the cabin environment effect on taste and smell; effects of altitude; dehydration; case study
4.1: SATS Simulated Cabin Environment; current issues and future developments; conclusion; Menu planning and food product strategies: introduction; the menu planning process; special meals; crew meals; menu cycles; service and product specifications, product (or purchasing specifications),standard recipes; meal specifications; service specifications; packaging and labelling; food and beverage strategies; case study
5.1: British Airways; case study 5.2: Emirates Current Issues and Future Developments; conclusion; Flight catering supply chain and inventory management: introduction; role of food and drink manufacturers; adapting existing or developing new products; supplier responsibilities and provision; purchasing of flight consumables and non-consumables; supplier relationships; purchasing specifications; inventory management; just-in-time procurement; receipt of goods inwards; storage areas; safe and secure storage; outsourcing; case study: Abela flight kitchen, London Heathrow; current issues and future developments; conclusion; Flight production facilities and systems planning: introduction; principles of flight production unit design; batch production; continuous (flow) production; cell production; scale and scope of production facilities; process flow; production kitchens; holding systems and facilities; cook-chill; cook-freeze; sous-vide; tray assembly; conveyor belt; work stations; trolley and container loading; final assembly of flight requirements; case study
7.1: ALPHA flight kitchen - Airport Gate London Heathrow; case study 7.2: Airline Services Limited - Nigeria; current issues and future developments; conclusion; Flight catering operations and organisation: introduction; organisation of production unit; production planning and scheduling; meal production and packing; cold kitchen, hot kitchen, bakery, special meals, crew meals; dish packing; tray and trolley assembly; flight assembly; staffing; case study
8.1 Air Fayre, London Heathrow; case study
8.2 LSG Skychef, Stockholm; current issues and future developments; conclusion; Food hygiene and quality management: introduction; nature of hazards; the nature of micro-organisms and their control; key pathogens; food safety and handling practices in flight catering; measures to control or remove micro-organisms; potential causes of food poisoning; training; microbiological testing of foods; hazard Analysis and Critical Control Points (HACCP; audits; case study
9.1: Medina International Current issues and future developments; conclusion; Transportation and loading:introduction; types of uplift; long haul; short haul; transportation vehicles and staffing;
transportation control and staffing; loading and unloading of vehicles;
correct location of load; operational issues; delays; case study
10.1: Abela, London Heathrow; case study 10.2: Air Fayre, London Heathrow; current trends and future developments; conclusion; International logistics: introduction; logistics issues in flight catering; a network of providers; key logistics decisions; the return catering decision; airport capabilities; international and local supply; logistics activities; warehousing; transportation; inventory Management; information systems; case study in manufacturing and service firms; innovation in flight catering; trends in the innovation process; case study
16.1: Mercury awards; current issues and future developments; conclusion; Index.
Reviews and Recommendations
“Peter Jones' book is essential reading for students, instructors, researchers and industry practitioners wishing to better understand the complex challenges facing flight catering.”
Professor Larry Dwyer, Qantas Professor of Travel and Tourism Economics, University of New South Wales, Australia.
“Flight catering reaches the heights of Peter Jones' other informative and well-written books and should be essential reading for students, educators, practitioners and others interested in airline foodservice operations.”
Stephen Ball, Reader in Hospitality Management, Sheffield Hallam University, UK.
“Flight Catering is an invaluable resource for managers and students of airline catering operations. It is a must reading for those in the
catering business who want to achieve successful customer service while attaining high profitability.”
Abraham Pizam, Professor and Dean, Rosen School of Hospitality Management, University of Central Florida.
Bibliographic Information
Paperback, ISBN: 0-7506-6216-6
Publication date:13 January 2004
Imprint: BUTTERWORTH HEINEMANN
Line Illustrations : 42
Measurements :189 x 246 mm.
Pages : 352
Price : 38.50 GBP
Postage and Packing: included.
(For orders of 11 copies or more please contact us for a personal quotation.)