INFLIGHT CATERING Process Analysis and User ... - IATA

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5.5.3. Level 2 – Determine Catering Equipment Requirements Plan Inflight Service Operations Determine Catering Equipment Requirements Determine Catering Equipment Requirements Description Physical Area Stakeholders 1. Issue monthly Flight Provisioning Plan by station to Caterers (flight number, origin, destination, departure time, days of week, aircraft type, meal code by class of service, bar code, duty free code, poly bag loading (i.e. items boarded outside trolleys and carriers)) HQ Airline 2. Calculate Catering Equipment allocation by station, by type of equipment, to support busiest day of the week during the month HQ Airline 3. Communicate to Caterers revisions to the Catering Equipment Allotment Plan HQ Airline 4. Conduct equipment inventory / advise Airline of All parts of the Catering Caterer current equipment inventory and of equipment requirements to meet new allotment plan Facility 5. Redistribute equipment amongst stations, when appropriate, on a monthly basis Related documents � Flight Provisioning Plan � Catering Equipment Allotment Plan Equipment Store Caterer � Fax-form may be used for equipment inventory reporting, or e-mail Comments www.iata.org/stbsupportportal 14 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
� Usually each Catering Facility asks for more equipment then it really needs to keep a reserve (buffer stock). � Airlines have little control over their trolleys, carriers and other equipment. There is no information regarding: � Age of trolleys, � Number and types of trolleys in the fleet, � Data needed for future requirements, � Flow of equipment (on aircraft, at Catering Facilities, at Equipment Stores, at Repair Facilities, at Bonded Facilities, on transport). Therefore: � Trolleys and equipment treated as cost, not as inventory (as assets, leased equipment, etc.) � Life cycle cost analysis not possible � Warranty and modification work not possible � Equipment procurement not supported (planning difficult, specification input, etc.). Questions Main issues Impacts / Measurable information to share � Airlines often do not take into account operational peaks and valleys during the day in the calculation of equipment allocation � Caterers perform equipment inventories manually � Redistribution of equipment amongst stations is necessary to ensure operations but this cost is not measured or controlled � Caterers usually keep a buffer stock of trolleys, carriers and other equipment, which is costly for the airlines (overstock) � Inventory may include errors and is costly for caterers (labour intensive) � Uncontrolled cost burden Needs Added value � Automate trolley inventory control � Know in real time where all trolleys are and in which quantity Current Key indicators Request for further key indicators Current IT Support Required data description � Internet-based communication for inventory reporting (depends on Airline / Caterer collaborative level achieved) Constraints to be taken into account www.iata.org/stbsupportportal 15 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
Page 1 and 2: INFLIGHT CATERING Process Analysis
Page 3 and 4: Glossary of Terms Stakeholder Physi
Page 5 and 6: 1. Executive Summary This document
Page 7 and 8: 2.3. Global Approach Identify Ident
Page 9 and 10: The Catering Equipment The catering
Page 11 and 12: 5. Process Description 5.1. Introdu
Page 13: 5.5. Provide Inflight Service - Pro
Page 17 and 18: inventory reporting (depends on Air
Page 19 and 20: 7. Fill a ‘’Loading / Update Co
Page 21 and 22: 2. Move built trolleys into ambient
Page 23 and 24: Current Key indicators Request for
Page 25 and 26: Ensure Daily Catering Equipment Req
Page 29 and 30: etc.). � Receiving area is cold/h
Page 33 and 34: Current IT Support Required data de
Page 35 and 36: � Lots of metal around. � Dust.
Page 37 and 38: U/S trolleys are received • Times
Page 39 and 40: Constraints to be taken into accoun
Page 41 and 42: 5.6.4. Level 2 - Manage & Track the
Page 43 and 44: 6. User Requirements 6.1. Criteria
Page 45 and 46: 6.3. Structured of required data Tr
Page 47 and 48: 6.4. Operational user requirements
Page 49 and 50: # Description Added Value Trolley C
Page 51 and 52: # Description Added Value Trolley C
Page 53 and 54: # Description Added Value UR 47 UR
Page 55 and 56: www.iata.org/stbsupportportal 55 IA
Page 57: Security Data Access � Segregatio

INFLIGHT CATERING Process Analysis and User ... - IATA

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