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. * Fully endorsed by the International Flight Catering Association. * Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry. * Unique and authoritative guide to the principles and practice of in-flight catering.Dish packing Figure 8.3 applies to the ingredients used, as well as their production and subsequent handling. Chilled food items are ... Here, food is dispensed into the containers using a variety of techniques including the manual transfer of solid foods (plastic disposable gloves or tongs), manual ladling of liquid/semi-liquid foods such as stews and sauces (or the use of semi-automated dispensing hopper). The conveyor ... This operation is usually conducted in a chilled environmentanbsp;...
|Publisher||:||Routledge - 2004|