The Question (the simplified idea of the question) - Airline catering is a complex operation system -...

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Operations Management

The Question (the simplified idea of the question)
- Airline catering is a complex operation system
- Discuss and comment on the many factors and issues that mayaffect the success of an airline catering operation.
Areas that you need to focus in your discussions andcomments:
Â² Describe the diversity of passengers and their reasons fortravel.
Â² Understand why the taste and appetite of passengers may beaffected when travelling on board a flight.
Â² Explain the needs of different passengers on their diets andhow passengers with different backgrounds could be satisfied withdifferent special meals.
Â² Explain the importance of menu planning and how good menuplanning could contribute to the success of airline catering.
Â² Describe the characteristics of the purchasing and inventorymanagement in airline catering.
Â² Explain why purchasing in the airline catering sector is sodifficult and different from general catering operations.
Â² Elaborate the process of airline catering food productionplanning and scheduling.
Â² Describe the preparation and production systems andtechnology used in airline catering operation.
Â² Understand the difficulties and challenges in ensuringtimely and adequate food production.
Â² Explain the needs and importance of Just-In-Time (JIT)management in both purchasing and production in airlinecatering.
Â² Explain how food hygiene and safety could be maintained andwell managed.
Â² Elaborate the handling and logistics of non-food items inairline catering operations.
Â² Describe the various environmental issues an airlinecatering company is facing in its environmental management.
Â² Explain why environmental issues must be dealt withcarefully in airline catering.
Â² Describe the difficulties and factors that may affect theeffectiveness and efficiency of an airline cateringoperation:
Format of the assignment
The assignment must contain an introduction, main body,conclusion and citation.
The assignment report should be presented in a systematic andwell-structured manner, word-processed, double-spaced, of font size12, with not less than 2500 and maximum 4000 words. The structureshould be started with a nicely designed cover page, followed witha content page with all sections and page numbers listedsystematically.
The comprehensive introduction and conclusion can be a summaryof how the assignment has been approached and a comment on yourpersonal views or observations in relation to the assignment. Abibliography or reference section should be attached with APAformat adopted in the citations. Appendices could be used to addsome further relevant information on the various aspects that thereport will cover.

Answer & Explanation Solved by verified expert

4.3 Ratings (539 Votes)

1 Factors and Issues that may affect the success of an airline catering operation a Production Process In a production system the final receivers of products are general consumers However when receiving products consumers usually do not possess professional knowledge it is very difficult to determine the quality of products such as hygiene of food and utensils The operation of catering begins with menu design procurement acceptance storage shipping and ends with production preparation to use successful promotion skills to deliver services of outstanding cuisines to customers b Marketing Kotler 2000 indicated that marketing is an art that attracts and maintains consumers All of the marketing activities are intended to develop and maintain a successful relationship with consumers to exchange for higher commitment and trust as well as to reduce their intention to leave Consumers are the main source of profit of enterprises and the new era of customer power has arrived which has forced enterprises to strengthen relationship marketing and endeavor to develop and adopt marketing strategies to retain consumers c Professional Abilities The success of menu design can be accessed from multiple perspectives such as employees customers divided chefs competencies into two categories competencies for research focused chefs competencies for management focused chefs d Cost During menu design the selection of dishes has to take into account restaurant cost procurement menu pricing and other financial and marketing situations In addition to determining the types of meals to be offered menu design should prioritize the price determination e Quality Safety and Hygiene Catering quality is the most important part of dining experiences Apparently quality is one of the factors to which consumers attach the highest importance to f Consumers Perception Engel Blackwell and Miniard 1995 suggested that consumers belief and feeling have a certain influence on overall assessment and attitude toward a certain target and their attitude will determine their behavioral intention and further affect their subsequent final behaviors Consumers decisionmaking process and outcomes are affected by the difference in information conveyance method One of the important factors affecting consumers choice of airline companies is perceived value which directly affects consumers satisfaction g Trust and Loyalty The nature of services is See Answer

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