Inflight Catering Management

By Audrey C. McCool

Inflight catering is highly specialized due to its unique customer base. It therefore has special equipment, preparation, storage and delivery requirements. Developed in co-operation with the Inflight Service Association, this manual covers such concepts as serving passengers and their foodservice needs; flight kitchen functions and equipment; food safety; waste management; contracts; quality assurance; and careers in inflight foodservice.

• Format: Hardcover
• Language: English
• ISBN: 0471042536
• ISBN13: 9780471042532
• Release Date: May 1995
• Publisher: Wiley
• Length: 426 Pages
• Weight: 2.15 lbs.
• Dimensions: 9.6" x 1.0" x 7.6"

Customer Reviews

Excellent book for new and experienced profeesionals

Iam an experienced inflight catering professional for more than 17 years in south east Asia and this book enriched my knowledge to a large extent