Transcription of Flight- Catering - University of Surrey
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Jones, P. (2007) flight - Catering , in Becker, H. And Grothues, U. (2006) Catering -Management Portrait einer Wachstumsbranche in Theorie und Praxis, Behr sVerlag: Hamburg Chpt , p. 39-55 flight - Catering Introduction The flight Catering industry is a very large, global activity. The total market size is estimated to be around 12 billion euros. More than 1 billion passengers are served each year. It is probably one of the most complex operational systems in the world. For instance, a large-scale flight Catering production unit may employ over 800 staff to produce as many as 25,000 meals per day during peak periods. Large international airlines may have more than 1,000 takeoffs and landings every day. A single, long-haul Boeing 747 has over 40,000 items loaded on to it before it flies. All together these items weigh 6 metric tonnes and occupy a space of 60 cubic metres. These items range from meals to toilet bags, from duty-free goods to first aid boxes, from newspapers to headsets.
Consumer (and media) perceptions of meal quality in airlines is low. This may be due to a number of factors which affect passengers’ appetite and behaviour whilst
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