INFLIGHT CATERING Process Analysis and User ... - IATA

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REVISION Document Status Version Date IATA StB - Authors Notes 1.0 14.03.2007 � Nicolas Bondarenco, RFID Deputy Manager � Benoit Pilon, Manager Airport & Inflight Services Initial Version 1.1 27.03.2007 � Nicolas Bondarenco, RFID Deputy Manager � Benoit Pilon, Manager Airport & Inflight Services Update of the following chapters following inflight Task Force Review Meeting (22.03.2007, Geneva): 1.4. RFID technology for the trial (clarifications) 5.3. Structured data 5.4. Prioritization 5.5 Technical Requirements 1.2 03.05.2007 � Nicolas Bondarenco, RFID Deputy Manager UR 26: priority set to 2 instead of 4 www.iata.org/stbsupportportal 2 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
Glossary of Terms Stakeholder Physical Location Type of product Airline HQ N/A Repair Facility U/S trolley repair Warehouse Serviceable trolleys Aircraft N/A Caterer Catering Facility Kitchen Food Commissary Non-food, non-bonded items Bonded Facility Bar and Duty Free items Equipment Store Serviceable food trolleys Duty Free Supplier Bonded Facility Duty Free items, if outsourced Repair Supplier Repair Facility U/S trolley repair, if outsourced Definitions: Catering Equipment: All rotable equipment used for catering; including trolleys, carriers, ovens, coffee makers, etc. Trolley: Container on wheels (trolley, cart, etc.) Carrier: Container carried by hand (carrier, stowage unit, box, etc.) Galley: Infrastructure on board aircraft into which trolleys and carriers are inserted. In this document, the word trolley is used to identify both trolley and carrier. However, a decision will be made as to whether RFID technology should apply first to trolleys, and then to carriers, or to both at the same time. www.iata.org/stbsupportportal 3 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
Page 1: INFLIGHT CATERING Process Analysis
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 and 14: 5.5. Provide Inflight Service - Pro
Page 15 and 16: � Usually each Catering Facility
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
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