INFLIGHT CATERING Process Analysis and User ... - IATA

� 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
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