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.

Peter Jones

Chapter 1 Introduction to flight catering; Chapter 2 The flight catering industry; Chapter 3 The air travel market-place and the customer; Chapter 4 * This chapter was authored by Dr Margaret Lumbers, University of Surrey.; Chapter 5 Menu planning and food product strategies; Chapter 6 Flight catering supply chain and inventory management; Chapter 7 Flight production facilities and systems planning; Chapter 8 Flight catering operations and organisation; Chapter 9 * This chapter was written by Dr Anita Eves and Panagiota Dervisi.; Chapter 10 Transportation and loading; Chapter 11 International logistics; Chapter 12 Flight catering information systems; Chapter 13 On-board stowage and regeneration; Chapter 14 On-board service; Chapter 15 Off-loading and recycling; Chapter 16 Innovation in flight catering;