Catering management
- Participation in Caterers selection process at base and outstations.
- Development of menus according to the Airline specific requirements for all sectors, aircrafts, routes and services networks and to passenger mix and local/sector specific requirements.
- Participation in meal presentation with strategic focus on.
- highest quality and appearance.
- cost benefit.
- customer profile/preference and future trends.
- Upgrading of existing Catering Products and source, review and design of new Catering Products.
- Editing of a Catering procedures manual in order to ensure operational efficiency of all In-flight Catering Operations from loading to offloading.
- Monitoring of meal wastage (over-catering).