Summary
Contents
Subject index
The book focuses on key aspects of the hospitality management curriculum, research, and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it.
Flight Catering Management
Flight Catering Management
Introduction
Flight catering is probably one of the most complex foodservice operational systems in the world. For instance, Cathay Pacific Catering Services’ flight kitchen in Hong Kong produced over 74,000 tray sets in one day in February 2006. Indeed there are over 630 flight kitchens in the world that produce more than a million ‘meals’, i.e. tray sets, per annum (Momberger and Momberger, 2006). 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 meters (Jones, 2004b).
These facts and others like them make flight catering unlike any ...
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