Inflight Catering Management

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9780471042532: Inflight Catering Management

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

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From the Publisher:

Based on a collaboration between academia and the airline industry, this book focuses on U.S. domestic inflight catering but includes ancillary information on international catering operations. Designed to provide hospitality students with an avenue through which to learn about the inflight foodservice industry and gain skills qualifying them for entry into this field. Coverage includes equipment, preparation, storage, delivery requirements, bidding and the airline/caterer interface, waste management and recycling.

About the Author:

AUDREY C. McCOOL, EdD, RD, is Professor of Foodservice Management in the Food and Beverage Management Department of the University of Nevada, Las Vegas.

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