Introduction to In-flight Services

Level: Initial - Duration: 6 Hrs.

Target Population:

• Cabin Crew
• Food Quality Controllers
• Food Suppliers Caterer
• Employees of EGYPTAIR Inflight Services

Evaluation Means: Written Exercise

Course Objectives

To focus on every aspect of the in-flight product, its evolution and current method and level of production and attempt, With an in-depth knowledge of the airline catering industry, the product requirement, logistics and every aspect of the supply chain and manufacturing process are brought under scrutiny, with a best practice scenario documented and discussed in each case.

Course Contents

Module (1): Industry Overview

• Inflight Meal - Close to the Passengers’ Heart
• Development Stages
• What is Inflight services?
• Stakeholders of Flight Fervices
• Inflight Catering Society
• Menu Design
• Flow Chart
• Food Chain
• Load and Unload Aircraft
• Off-loading and Recycling
• Food Production Methods
• Information Need for Catering Order
• Most Meal Contents
• Inflight Meal Types
• Galley Stowing
• Stowing Plan
• B737-800  Galleys
• Key of In-flight Caterer Success
• The Interested Organizations
• Leading Players in the Global Market

Module (2): EGYPTAIR Inflight Services

• Historical Background
• Customers Airline
• Organization Chart
• Quality and Safety
• Provided Services

Module (3): Industry New Trends

• Inflight Chefs
• Catering Trolleys Turns Into iPad ‘sync & charge’ Carts
• Innovates Beverage Trolleys
• Airlines Let Food Trucks the Promotion
• Local Fast-Food Chains for Onboard Catering
• Shisha Lounges Onboard A380 Fleet

Exam