INFLIGHT CATERING Process Analysis and User ... - IATA
INFLIGHT CATERING Process Analysis and User ... - IATA
INFLIGHT CATERING Process Analysis and User ... - IATA
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Ensure Daily<br />
Catering<br />
Equipment<br />
Requirements<br />
Re-build<br />
Duty Free<br />
Trolleys<br />
Clean Food Trolleys<br />
Build Trolleys<br />
Return Duty<br />
Free Trolleys<br />
to Caterer<br />
Move<br />
Trolleys<br />
to<br />
Staging<br />
Area<br />
Load<br />
Trolleys<br />
onto<br />
Trucks<br />
Deliver<br />
Trolleys<br />
to<br />
Aircraft<br />
Operate<br />
on<br />
Board<br />
Clean Food<br />
Trolleys<br />
Offload Receive<br />
Trolleys Trolleys Ship Duty<br />
Free Trolleys<br />
to Duty Free<br />
Description Physical Area Stakeholders<br />
1. Identify which trolleys should be cleaned<br />
according to operational priorities<br />
Cleaning Caterer<br />
2. <strong>Process</strong> trolleys through cleaning machine Cleaning Caterer<br />
3. Segregate trolleys by Airline <strong>and</strong> by type<br />
Related documents<br />
Cleaning Caterer<br />
Comments<br />
Inspect<br />
Trolleys<br />
Questions<br />
� Do U/S Tags go through cleaning machine? If not, how do U/S Tags end up at Repair Facility<br />
with the proper trolley <strong>and</strong> how are U/S trolleys identified to make sure they do not end up back<br />
in operations before being repaired?<br />
� What types of chemicals are used?<br />
� What process is used when cleaning machine is broken? What deviation from cleaning<br />
temperature <strong>and</strong> types of chemicals used is involved then?<br />
Main issues Impacts / Measurable information to share<br />
Needs Added value<br />
� Allow for automated detection of U/S<br />
trolleys at Cleaning <strong>and</strong> ensure that U/S<br />
ID can only be cancelled by<br />
Maintenance staff.<br />
� Facilitate segregation. Ensure U/S trolleys<br />
are not used for operations again prior to<br />
being repaired.<br />
Current Key indicators Request for further key indicators<br />
Current IT Support Required data description<br />
Constraints to be taken into account<br />
� Trolleys may end up going from –40c to<br />
+110c.<br />
� Many types of chemicals are used.<br />
� Drying method can involve airflow or<br />
heat.<br />
� Lots of metal around.<br />
www.iata.org/stbsupportportal 30 <strong>IATA</strong> Simplifying the Business<br />
© INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007<br />
Store<br />
Food<br />
Trolleys
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