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Airline Catering

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In flight catering
In flight catering
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Airline Catering

  1. 1. WARSAW UNIVERSITY OF TECHNOLOGY LOGISTICS CLASS SUCCESS MEANS GETTING ON THE PLANE ON TIME FUAD AKBAROV ISHANI BHARDWAI RAFAEL ZELLAH YUSUF IHSAN WARSAW 2015
  2. 2. TAKE YOUR SEATS PASSENGERS PLEASE.
  3. 3. Each airline carrier decides what kind and how much food service they require and which flights need which types of service
  4. 4. MAJOR IN-FLIGHT CATERING BRANDS
  5. 5. LSG SKY-CHEFS CATERING COMPANY
  6. 6. LSG SKY-CHEFS CATERING COMPANY
  7. 7. GATE-GOURMET CATERING COMPANY
  8. 8. The carrier must also decide whether to operate its own catering operation or which caterer to contract with. This decision is based upon location, availability, reliability, long time relationships, cost and convenience. The interaction of the players, the airlines, the caterers, the manufacturers/suppliers and the distributors is the key in providing quality food service to passengers on airline carriers. These four components of the industry must communicate and work in agreement to achieve excellence in their endeavours. More than any other industry, these constituents are interlinked. It is difficult to separate clearly the functions of these players as roles and responsibilities overlap. The overlap and the co-operation found in this industry are what make it so interesting. LOOOKING FOR BEST CATERER
  9. 9. Emirates Flight Catering (EKFC) provides in-flight catering and support services for more than 120 airlines in Dubai International Airport and has the capacity to produce over 175,000 meals per day with 120$ mln worth EMIRATES FACILITY More than 6,000 employees producing 115,000 meals per day for passengers travelling on around 300 different flights. Annually EKFC1 uses 192 tons of beef tenderloin; Every year the facility uses almost 2.2 million eggs(6027 per/day); Menus change monthly; 430 staff in the kitchen at any one time, on average. LSG delivers 532 million meals a year, (1.5 mln/day) more than 300 airlines at 213 airports in 54 countries. LSG SKY-CHEFS AND EMIRATES CATERING
  10. 10. MAKING CONTRACT WITH SUPPLIER
  11. 11. DATA COMMUNICATION BETWEEN STAKEHOLDERS
  12. 12. Challenges for Airline ● Right time ● Right place ● Right quantity (cancellation, re-booking, delays)
  13. 13. SUPPLY CHAIN MANAGEMENT TOOLS
  14. 14. Information needs to be passed between three major players: the airlines, or their various representatives; flight providers, in this case caterers and other suppliers; and those using the airline's services, that is the fare-paying passengers.
  15. 15. SCALA SYSTEM . ● Flight Schedule Meal Specifications(bill of material) Passenger numbers(latest) Last Control Check Invoices is printed & Sent to the Airline Demand calculation Preparation of timetable for production Daily purchase orders by chefs Preparation of Food
  16. 16. E-Gourmet in 2 minutes
  17. 17. ADVANTAGES OF USAGE OF ERP SYSTEMS IN AIRLINE CATERING ● Reduce production volume ● Communicate individual changes in flight services to supply chains (over 140 countries) ● Encompass hundreds of flight schedules ● Saving and lost avoidances ● Adapting quickly to industry's economic environment E-GATEMATRIX Improves ● Accurate passenger load forecasts ● Service level demand forecasts ● Legal demand expectations ● Increase accuracy and improve performance, ● Saving you time and money
  18. 18. Microban Technology for hygenic- antibacterial ceilings, floors, walls. An industry norm was that each aircraft need 3.5 sets of equipment (one set on the plane, one being cleaned at the point of departure, one ready for loading at the point of arrival, and a half set to cover losses and breakages). By reducing cycle time, global caterers have significantly reduced the total amount of equipment in the system INSIGHT TO CATERING FACILITIES
  19. 19. ✔ A Japanese chef creates a regional range of sushi for the Japanese routes; ● An Indian specialist prepares a myriad of different curries to cater for Indian sub-continent flights; ● A chef from the US advises on best menu options for flights to America. AIRLINES SHOULD CONSIDER DIGESTION TASTES OF DIFFERENT CULTURES
  20. 20. Cooking details are well planned so that foods are in the best condition when served to passengers. Ingredients are far better than those used in hotels. We cook selected seasonal ingredients with the best culinary uses. PREPARING MEALS...
  21. 21. Main unit is Trolley which includes drawers. Drawers include products. Assemblies are created from trolleys and then are assigned to flights. ASSEMBLYING OF TRAYS INTO TROLLERS
  22. 22. At the heart of the design is optimal use of space. Virgin’s trays can be packed more tightly into a standard service trolley, reducing storage requirements by approximately 25 percent. it saves flight attendants from making separate trips to deliver each course, and contribute to the overall weight reductions. A KIND OF TIPPING POINT
  23. 23. Two hours before departure, the entire flight uplift is loaded into trucks fitted with a hydraulic system which will lift the catering to the aircraft door.Attaching a FD (food-loader) truck to an airplane and carry in carts swiftly and carefully. BOARDING THE TROLLEYS..
  24. 24. We finish all the processes up to setting to up the galley within the limited time before the next departure. The galley is meticulously set so that flight attendants can efficiently work. GALLEY/KITCHEN ASSEMBLYING
  25. 25. BIBLIOGRAPHY

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