INFLIGHT CATERING Process Analysis and User ... - IATA

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Constraints to be taken into account � Inbound and Outbound Docks are 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, tipped over, etc. � High volumes. Ensure Daily Ca tering Eq uipment Requirements Inspect Trolleys Re-build Duty F ree Trolley s 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. Identify already tagged U/S trolleys (tagged by Cleaning – Holding / Caterer / Duty Free Cabin Crew) Bonded Facility Supplier 2. Identify and tag additional U/S trolleys Cleaning – Holding / Caterer / Duty Free Bonded Facility Supplier 3. Segregate U/S trolleys Cleaning – Holding / Caterer / Duty Free Bonded Facility Supplier Related documents � U/S Tags Comments Questions Main issues Impacts / Measurable information to share Needs Added value � Timestamp to indicate when a trolley is taken out of service � Manage turnaround time Current Key indicators Request for further key indicators � Turnaround time Inspect Trolleys www.iata.org/stbsupportportal 32 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007 Store Food Trolleys
Current IT Support Required data description � Start repair cycle Constraints to be taken into account www.iata.org/stbsupportportal 33 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
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 and 26: Ensure Daily Catering Equipment Req
Page 27 and 28: Ensure Daily Catering Equipment Req
Page 29 and 30: etc.). � Receiving area is cold/h
Page 31: Ensure Daily Catering Equipment Req
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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