INFLIGHT CATERING Process Analysis and User ... - IATA

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Needs Added value � Know exactly in which trolley(s) specific meals are loaded and for whom � Improve service � Ensure that U/S ID can only be cancelled by Maintenance staff. Constraints to be taken into account � Ramp is opened to outdoor conditions www.iata.org/stbsupportportal 26 IATA Simplifying the Business � Ensure U/S trolleys are not used for operations again prior to being repaired. Current Key indicators Request for further key indicators Current IT Support Required data description Constraints to be taken into account � Cabin pressurisation cycles � Risk of liquid spills (hot, cold, sticky) Ensure Daily Catering Equipment Requirements Re-build Duty Free Trolleys Build Trolleys Return Duty Free Trolleys to Caterer Offload Trolleys from Aircraft Move Trolleys to Staging Area Load Trolleys onto Trucks Deliver Trolleys to Aircraft Operate on Board Clean Food Trolleys Offload Receive Trolleys Trolleys Ship Duty Free Trolleys to Duty Free Description Physical Area Stakeholders 1. Offload trolleys from aircraft Aircraft Caterer 2. Drive trucks to Catering Facility Tarmac Caterer Related documents Comments � Customs do not require to seal trucks as long as the bar and duty free trolleys are sealed Questions � Should RFID readers be installed in trucks? � Should RFID readers be installed at aircraft doors? Main issues Impacts / Measurable information to share � Damage of equipment during transport � Costly repairs Needs Added value � Track where and how many times trolleys are identified as damaged � Plan maintenance requirements Current Key indicators Request for further key indicators Current IT Support Required data description © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007 Inspect Trolleys Store Food Trolleys
Ensure Daily Catering Equipment Requirements (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. Re-build Duty Free Trolleys Receive Trolleys Build Trolleys 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 Description Physical Area Stakeholders 1. Empty the trucks Inbound dock Caterer 2. Split food trolleys and non-food trolleys Inbound dock Caterer 3. Empty food trolleys and remove Flight Labels Receiving Caterer 4. Send food trolleys to cleaning area Receiving Caterer 5. Send non-food trolleys to Commissary/Bonded Facility Related documents Receiving Caterer � Flight Labels, put on when trolleys were dispatched, are removed prior to cleaning. Comments � This is where most trolley damage occurs. Inspect Trolleys Questions � How many doors are used on inbound dock? Depends on catering size: will need a survey � Which door(s) are used to receive trolleys coming back from Repair Facility, Duty Free Supplier or being delivered from airline store? Depends on caterers � Should RFID readers be installed in the trucks and at all Inbound Dock doors? Current Main issues Impacts / Measurable information to share � Blank U/S Tags need to be available on board each aircraft and at all Caterer � Paper process is costly to manage. � Facilities. U/S Tags are usually not completed properly by Cabin Crew or Caterer staff and are not really used by Maintenance staff. Maintenance staff usually inspects the trolley and carry out necessary repairs, regardless of what the U/S tag says. � Wasted resources spent on completing U/S Tags when info is not really used. � U/S trolleys are often emptied first, along � Sub-optimal process since U/S trolleys with serviceable trolleys, before being may be sent to the cleaning area at times segregated. Since U/S Tags are when serviceable ones may be required attached to trolley doors and since for operations. U/S Tags may also be www.iata.org/stbsupportportal 27 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 and 24: Current Key indicators Request for
Page 25: 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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