INFLIGHT CATERING Process Analysis and User ... - IATA

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(due to customs restrictions) � Verification by Caterer of trolley loading � Risk of error may affect inflight service against catering plan is usually done only on long haul flights. later on. � Cabin Crew sign Caterer Manifest but have no time to verify that all items listed have actually been delivered. Usually Cabin Crew only has time to check that all meals have been delivered. � Risk of invoicing errors. � Last-minute � Items may be missing for inflight service ordering is not necessarily available on all flights. later on. Needs Added value � Automate meal counting process by � Eliminate Cabin Crew errors in counting applying throw-away RFID tags on each meals against time pressure. Improve meal during food preparation. inflight service. Reduce risk of invoicing � Allow galley check by acquiring bar items and duty free items with throw- errors. � Improve inflight service. Reduce risk of away RFID tags already applied. invoicing errors. � Trigger automatically a warning before the cold chain is broken and save contents. � Cost savings. Increased food safety. Current Key indicators Request for further key indicators Current IT Support Required data description Constraints to be taken into account � Ramp is opened to outdoor conditions (i.e. –40c to +40c, 0% to 100% humidity, with sun, snow, rain, etc.). � Lots of metal around. � Lots of radio frequencies (walkie-talkies, etc.). � Trolleys are banged around. � Risk of liquid spills. www.iata.org/stbsupportportal 24 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
Ensure Daily Catering Equipment Requirements Re-build Duty Free Trolleys Build Trolleys Operate Onboard Aircraft Return Duty Free Trolleys to Caterer Move Trolleys to Staging Area Load Trolleys onto Trucks Deliver Trolleys to Aircraft Operate on Board Offload Trolleys Receive Trolleys Clean Food Trolleys Ship Duty Free Trolleys to Duty Free Inspect Trolleys Description Physical Area Stakeholders 1. Unlock the trolleys and remove the seals Aircraft Airline - Senior Cabin Crew 2. Check contents for completeness Aircraft Airline – Cabin Crew 3. Serve the passengers Aircraft Airline – Cabin Crew 4. Sell duty free items to passengers Aircraft Airline – Cabin Crew 5. Use the handheld selling tool to record sold duty free items Aircraft Airline – Cabin Crew 6. Fill out Customs docs and Sales Report for duty free items Aircraft Airline – Cabin Crew 7. Print twice the inventory from the handheld Aircraft Airline - Senior Cabin selling tool (sold items and remaining contents) 8. One printed inventory report is left in the duty free trolley, while the second one is kept by the Senior Cabin Crew 9. Input seal number into the handheld selling tool, as well as on Customs docs 10. Put the handheld selling tool into the duty free trolley and lock and seal the trolley 11. Add another specific seal with Senior Crew Crew Aircraft Airline - Senior Cabin Crew Aircraft Airline - Senior Cabin Crew Aircraft Airline - Senior Cabin Crew Aircraft Airline - Senior Cabin Cabin number Crew 12. Identify and attach U/S Tag on U/S trolleys Aircraft Airline – Cabin Crew 13. Stow trolleys for landing Aircraft Airline – Cabin Crew Related documents � U/S Tags show what is defective on trolley (brake, wheel, lock, magnet, appearance, etc.) � Customs Docs � Sales Report � Airlines may also sell bar and meals. Comments Questions � Are crews encouraged to report faulty equipment? Main issues Impacts / Measurable information to share � Cabin Crew can make errors in counting items sold. � Lack of visibility on true sales. � Shrinkage of items does occur. � Increased cost of sales. � Cabin Crew are reluctant to tag U/S trolleys as they have no confidence that this tagging will actually result in the trolley being fixed. � Unsafe practice that leads to trolleys being used again for operations before being repaired (perhaps many times). www.iata.org/stbsupportportal 25 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007 Store Food Trolleys
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 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: Current Key indicators Request for
Page 27 and 28: Ensure Daily Catering Equipment Req
Page 29 and 30: etc.). � Receiving area is cold/h
Page 31 and 32: Ensure Daily Catering Equipment Req
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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