INFLIGHT CATERING Process Analysis and User ... - IATA

More documents

Recommendations

Info

3. Context The typical relationships between stakeholders, which depends on the airline model, is shown in the figure below: Suppliers Suppliers (food (food / / non-food) non-food) Caterers Caterers Stakeholder Stakeholder Relationships Relationships Duty Duty Free Free Suppliers Suppliers Passengers Passengers Airlines Airlines Repair Repair Suppliers Suppliers OEM OEM Suppliers Suppliers The Airline Inflight Offering Inflight service has always been an important driver in customer relationship management to meet passenger needs and expectations. Airlines propose different offerings to passengers: traditionally, airlines have provided beverages and food as part of the ticket price, with duty free sales on international flights. However, some airlines (and in particular low-cost companies) now sell food and drinks on board. The industry is currently looking at offering passengers to pre-purchase their meals on-line. The key word here is constant evolution of the market place, which puts pressure on the underlying catering infrastructure to adapt quickly. If airlines are going to continuously improve their product offerings then everything should be done to ensure that the product delivery is achieved with minimum cost and maximum efficiency. The Role of Caterers Inflight catering remains a complex operational system, with hundreds of takeoffs and landings every day for different airlines, with specific products and with up to tens of thousands of meals produced daily at large catering facilities. The business of flight catering changed in the mid-1980s as airlines began selling their flight kitchens and outsourcing food production to maintain competitive service. In response caterers changed their business model and gained expertise in logistics. Following 9/11, caterers and airlines turned to food suppliers to further reduce costs and caterers became assemblers and drastically reduced their food production. The future of the catering industry will require a shift from mass production to a more retail business, focused on meeting specific passenger requirements. This will require quicker response times on the part of caterers and in particular in terms of asset management to support these new services. www.iata.org/stbsupportportal 8 IATA Simplifying the Business © INTERNATIONAL AIR TRANSPORT ASSOCIATION 2007
The Catering Equipment The catering equipment used to transport and load inflight products such as trolleys and carriers need to be available in the right quantity, for the right aircraft, at the right time and also need to be fully serviceable. Caterers also have to face potential disruptions such as flight delays due to irregular operations and aircraft substitutions due to mechanical failure. The asset is therefore key to perform the service and caterers usually maintain reserve trolley equipment (buffer stock). Airlines must therefore carry more equipment than should be necessary to operate, which increases inventory cost. Inventory counts are not accurate, often done manually, and it is difficult to identify precisely where trolleys are worldwide. Trolleys go missing and need to be replaced; it can also be necessary to truck trolleys between kitchens to deal with equipment unbalances. Given this context, the need for a technology that can help overcome those main issues as well as rise to new challenges is great. Global Environment Although, both caterers and airlines try to differentiate themselves to grow their business, many of the behind-the-scene processes are similar. This offers the possibility to look at new technology in the context of cost-sharing business models to lighten individual costs and afford the optimal solution through the development of Industry standards. www.iata.org/stbsupportportal 9 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: 2.3. Global Approach Identify Ident
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

INFLIGHT CATERING Process Analysis and User ... - IATA

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?