Q1 - Inflight Catering

Which of the following is not a factor that contributes to the complex operation in inflight catering?

• personal preference

• freshness of ingredients

• Human error

• availability of ingredients

Which of the following best describes inflight catering?

• banquet service

• A la carte

• trayed service

• full service

Which of the following resembles the flight catering in terms of food production and preparation?

• manufacturing plant

• kitchen operation

• restaurant operation

• cafeteria

Why do airlines consult the caterers and suppliers?

• to determine the occupancy percentage

• to prepare for the food and beverage

• to serve the passengers on board

• to develop products and specification

The following are challenges in inflight catering except __________

• avoiding contamination.

• consuming the food.

• maintaining the proper temperature.

• serving the food at the right time.

Many airlines have contract with a third party caterers.

In issue in an example of the __________.

• security

• information technology

• industry structure

• competition

Which of the following refers to the difference between production on the ground and consumption in the air?

• preparation time

• shelf life

• production tim

• serving time

Which of the following is the main reason for the significant increase in competition in the flight catering industry?

• lack of innovation in the industry 

• growth of large firms in the industry 

• decrease in the number of airlines 

• emergence of regional players

In what way has security become a major issue in the flight catering industry?

• Due to the emergence of terrorism based on religious fundamentalism.  

• Due to the cold war between the western world

• Due to the growing number of hijackings

• Due to the increase in air traffic congestion

Which of the following significantly affect the supply chain?

• low competition

• high demand

• natural disaster

• higher competition