The aviation industry operates with very slim revenue and cost margins. A major

Question

The aviation industry operates with very slim revenue and cost margins. A major element of costs involves inventory control in terms of storage and handling of materials, parts, and maintenance equipment. Demonstrate your understanding of the issues in this discussion thread.

Select one of the categories of the aviation supply chain listed below for an in-depth analysis of its storage, handling, and packaging considerations as applied in modern practice at the airport flight line. (Airline Catering)

For your selected category,(Airline Catering) describe the typical issues involved with storage and movement costs, locations, expiration dates, environmental conditions, inventory levels, and materials packaging. Provide a practical example of how the logistics system would be managed for the items involved.

Explanation / Answer

Airline catering is a very complicated, sensitive and sophisticated exercise handling of which requires considerable skills and experience. Besides logistical and inventory issues, the company handling airline catering needs to be certified with Food Safety Management System (FSMS). This is to ensure the handlers are fully aware and compliant of the hygiene and safety issues necessary for handling of food product.

Airline catering is particularly sensitive as it not only involves ensuring hot and hygienic food for the flyers but also meals of their choice (veg/non-veg) and in adequate numbers. This is the logistical challenge that the catering companies have to overcome.

The catering exercise begins with the order list i.e. number of meal packets of different kinds to be prepared on a daily basis. The list may be from a single airline or multiple airlines. Once the list is ready, the ingredients inside the meal is arranged and the meal packets are filled up. Care is taken to fill up exact quantity as per pre-determined weight or numbers. The ingredients are stored hygienically as per FSMS protocols.

The filled up meal packets are thereafter stored at calibrated temperatures to ensure it is hot and retains its nutrition when served to the flyers.

The next major step is to transport the meals to airport and to aircraft before the flight departs. This is a major logistical challenge as the meal packets have to be as per the passenger manifest and food choice. Besides, different airlines have different menus and meal packets need to be delivered accordingly.

The inventory system maintained by the catering companies involves storage of right kind of products/ingredients, ensuring adherence of their shelf life and adequate quantities to ensure no shortages are encountered.

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