WARSAW UNIVERSITY OF TECHNOLOGY
LOGISTICS CLASS
SUCCESS MEANS GETTING ON THE PLANE ON TIME
FUAD AKBAROV
ISHANI BHARDWAI
RAFAEL ZELLAH
YUSUF IHSAN
WARSAW 2015

TAKE YOUR SEATS PASSENGERS
PLEASE.

Each airline carrier decides what kind and how much
food service they require and which flights need
which types of service

MAJOR IN-FLIGHT CATERING BRANDS

LSG SKY-CHEFS CATERING COMPANY

LSG SKY-CHEFS CATERING COMPANY

GATE-GOURMET CATERING COMPANY

The carrier must also decide whether to
operate its own catering operation or which
caterer to contract with. This decision is based
upon location, availability, reliability,
long time relationships, cost and convenience.
The interaction of the players, the airlines, the caterers, the
manufacturers/suppliers and the distributors is the key in providing quality food
service to passengers on airline carriers. These four components of the industry
must communicate and work in agreement to achieve excellence in their
endeavours. More than any other industry, these constituents are interlinked. It is
difficult to separate clearly the functions of these players as roles and
responsibilities overlap. The overlap and the co-operation found in this industry
are what make it so interesting.
LOOOKING FOR BEST CATERER

Emirates Flight Catering (EKFC)
provides in-flight catering and support
services for more than 120 airlines in
Dubai International Airport and has the
capacity to produce over 175,000 meals
per day with 120$ mln worth EMIRATES
FACILITY
More than 6,000 employees
producing 115,000 meals per day for
passengers travelling on around 300
different flights.
Annually EKFC1 uses 192 tons of beef
tenderloin;
Every year the facility uses almost 2.2
million eggs(6027 per/day);
Menus change monthly;
430 staff in the kitchen at any one
time, on average.
LSG delivers 532 million meals a year,
(1.5 mln/day)
more than 300 airlines
at 213 airports
in 54 countries.
LSG SKY-CHEFS AND EMIRATES CATERING

MAKING CONTRACT WITH SUPPLIER

DATA COMMUNICATION BETWEEN
STAKEHOLDERS

Challenges for Airline
● Right time
● Right place
● Right quantity (cancellation, re-booking, delays)

SUPPLY CHAIN MANAGEMENT TOOLS

Information needs to be passed between three major players: the airlines, or their
various representatives; flight providers, in this case caterers and other
suppliers; and those using the airline's services, that is the fare-paying
passengers.

SCALA SYSTEM
.
● Flight Schedule
Meal Specifications(bill of material)
Passenger numbers(latest)
Last Control Check
Invoices is printed &
Sent to the Airline
Demand calculation
Preparation of
timetable for production
Daily purchase orders by chefs
Preparation of Food

E-Gourmet in 2 minutes

ADVANTAGES OF USAGE OF ERP SYSTEMS IN AIRLINE CATERING
● Reduce production volume
● Communicate individual changes in flight
services to supply chains (over 140 countries)
● Encompass hundreds of flight schedules
● Saving and lost avoidances
● Adapting quickly to industry's economic environment
E-GATEMATRIX Improves
● Accurate passenger load forecasts
● Service level demand forecasts
● Legal demand expectations
● Increase accuracy and improve performance,
● Saving you time and money

Microban Technology for hygenic-
antibacterial ceilings, floors, walls.
An industry norm was that each
aircraft need 3.5 sets of equipment
(one set on the plane, one being
cleaned at the point of departure, one
ready for loading at the point of
arrival, and a half set to cover losses
and breakages).
By reducing cycle time, global
caterers have significantly reduced
the total amount of equipment in the
system
INSIGHT TO CATERING FACILITIES

✔ A Japanese chef creates a
regional range of sushi for the
Japanese routes;
● An Indian specialist prepares a
myriad of different curries to
cater for Indian sub-continent
flights;
● A chef from the US advises on
best menu options for flights to
America.
AIRLINES SHOULD CONSIDER
DIGESTION TASTES OF DIFFERENT
CULTURES

Cooking details are well
planned so that foods are in
the best condition when
served to passengers.
Ingredients are far better than
those used in hotels. We cook
selected seasonal ingredients
with the best culinary uses.
PREPARING MEALS...

Main unit is Trolley
which includes drawers.
Drawers include
products.
Assemblies are created
from trolleys and then
are assigned to flights.
ASSEMBLYING OF TRAYS INTO
TROLLERS

At the heart of the
design is optimal
use of space.
Virgin’s trays can be
packed more tightly
into a standard
service trolley,
reducing storage
requirements by
approximately 25
percent.
it saves flight
attendants from
making separate
trips to deliver each
course, and
contribute to the
overall weight
reductions.
A KIND OF TIPPING POINT

Two hours before departure, the entire flight
uplift is loaded into trucks fitted with a
hydraulic system which will lift the catering to
the aircraft door.Attaching a FD (food-loader)
truck to an airplane and carry in carts swiftly
and carefully.
BOARDING THE TROLLEYS..

We finish all the
processes up to
setting to up the
galley within the
limited time before
the next departure.
The galley is
meticulously set
so that flight
attendants can
efficiently work.
GALLEY/KITCHEN ASSEMBLYING

BIBLIOGRAPHY