Inflight Catering Management
Rs. 2461.76
The first foodservice management book for the inflight catering industry. This book introduces readers to the inflight catering segment of the enormous contract foodservice industry.
Contents:
Development of the Inflight Foodservice Industry.
Meeting Passengers' Foodservice Needs in a Competitive Marketplace.
Flight Kitchen Functions.
The Airline's Foodservice Division: Structure and Responsibilities.
Inflight Caterers' Managerial Responsibilities: Contract and Financial Interfaces with the Airlines.
Airline and Caterer Interfaces.
Airline Galley Structure.
Airline Galley Equipment.
Inflight Caterers' Equipment and Facilities: Refrigeration, Ice Production, and Food Preparation.
Inflight Caterers' Equipment and Facilities: Ware Washing, Storage, and Transport.
Inflight Catering Operations and Quality Assurance.
Food Safety and Sanitation.
Waste Management.
Meeting Airline Needs Through Product Manufacture and Distribution.
Career Potential in the Inflight Foodservice Industry.
Glossary of Terms.
Index.
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