<p>The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT </p>
<p>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:</p> <ul>
<li>Bidding, contract management, and the airline/caterer interface</li> <li>Caterers' equipment and facilities</li> <li>Onboard equipment and facilities</li> <li>Quality assurance</li> <li>Food safety and sanitation</li> <li>Waste management</li> <li>Current and future career opportunities</li> </ul>

Inflight Catering Management

Business & Money

McCool, Audrey C.

Industries

wiley

This wide-ranging and authoritative book gives you the insight you need to meet the special challenges of non-commercial foodservice.

Dimensions of Noncommercial Foodservice Management

Smith, Fred A.

Tucker, David L.

Nutrition Services for Older Americans: Foodservice Systems and Technologies : Program Management Strategies

Politics & Social Sciences

Social Sciences

Academy of Nutrition & Dietetics

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Books by McCool, Audrey C.