The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities
* Fully endorsed by the International Flight Catering Association. * Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry. * Unique and authoritative guide to the principles and practice of in-flight catering.
At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India
The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under-regulated, food safety should be of paramount importance amid this growth. In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain.
Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside. This Demand Provided In Impetus To Catering Establishments To Extend Their Services And Provide Package Deals In The Form Of Complete Arrangements For Parties, Festivities And The Like.The Development Of The Country In Different Spheres Of Education, Tourism, Health Care, And Modes Of Travel From Road To Railway And Air Has Tremendously Changed The Requirements Of People For Eating Outside Their Homes And Has Generated The Need For Well Planned Catering Facilities. Along With The Change Inpeoples Requirements For Eating And Entertaining Outside The Home, There Has Been An Escalation In The Number And Types Of Catering Establishments. These Have Sprung Up In An Organised Manner, As Well As Unorganized One-Off Operations. In The Vastly Competitive Catering Environment Of Today It Is Imperative For One-Off Operations To Become Organised, And For Organised Establishments To Enlarge The Scope Of Their Activities In A Professional Manner.The Catering Industry Is One Of The Largest Foreign Exchange Earners For The Country, In Addition To Providing Employment Opportunities To People Of Varying Skills. The Nature Of The Industry Also Has The Potential Of Providing Avenues For Self-Employment. To Run Any Catering Establishment, One Should Have The Complete Know-How Of Catering Management To Ensure A Fair Deal To The Customer.The Plan Of This Edition Remains Unchanged And Contains Eight Independent Units Which Have Been Updated Where Necessary. The Units Cover The Complete Range Of Activities In Any Establishment. Unit I Explains The Principles, Functions And Tools Of Management, And Methods Of Optimising The Use Of Resources. Unit Ii Provides Complete Information On Spaces Like Kitchen, Storage And Services Areas. Unit Iii Discusses The Essential Equipment Required In An Establishment Of Any Size; And Suggests Methods Of Selection, Installation, Operation, Purchasing And Maintenance Of Equipment Unit Iv Explains The Characteristics Of Food And How Best They Can Be Purchased, Stored And Used For Food Production And Service. Unit V Discusses The Financial Aspects Of Management And Accounting. Emphasis Has Been Laid On Food Cost Control Measures And Pricing. Unit Vi Provides Complete Information On Personnel Management, Recruitment Of Staff, Employee Benefits And Training. Unit Vii Is Devoted To Hygiene, Sanitation And Safety Measures Necessary For Maintaining The Health Of Customers And Staff. Unit Viii Focusses On Future Trends In Catering. Appendices Have Been Provided On Different Aspects Of Catering And A Glossary Is Also Included For The Benefit Of Those Not Conversant With Indian Vocabulary.The Book Has Been Specially Designed To Assist The Managers Of Catering Establishments, Restaurants, Cafeterias, Lunchrooms And Kiosks To Operate At High Levels Of Efficiency. It Also Meets The Requirements Of Home Science Colleges, Catering Colleges And Vocational Training Institutes Offering Food Craft And Catering Management Courses. Besides, It Provides Ideas In Catering For Elf-Ployment For Enterpreneurs Or Unemployed Graduates. It Is Hoped That This Book Will Serve As A Source Book For All Those Involved In Managing Catering Establishments.
The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Cruise Operations Management provides a comprehensive and contextualised overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues providing a practical guide for both students and professionals alike. A user-friendly and practical guide it discusses issues such as: · The history and image of cruising · How to design a cruise and itinerary planning · Roles and responsibilities on a cruise ship · Customer service systems and passenger profiles · Managing food and drink operations onboard · Health, safety and security Cruise Operations Management presents a range of contextualised facts illustrated by a number of case studies that encourage the reader to examine the often complex circumstances that surround problems or events associated to cruise operations. The case studies are contemporary and are constructed from first hand research with a number of international cruise companies providing a real world insight into this industry. Each case study is followed by questions that are intended to illuminate issues and stimulate discussion. The structure of the book is designed so the reader can either build knowledge cumulatively for an in-depth knowledge of managerial practices and procedures onboard a cruise ship, or they can ‘dip in’ and make use of specific material and case studies for use within a more generic hospitality or tourism learning context.
