Chapter Nine
Managed Services
Overview Page Object.
Managed services consists of all foodservice operations as follows: airlines, military, elementary and secondary schools, colleges and universities, healthcare facilities, and business and industry, leisure and recreation, conference centers, airports, and travel plazas.
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Managed services are different from commercial operations in several ways:
Managed service operators must meet the needs of both the guest and the client. In a restaurant, the challenge is to please the guest.
Often, they have “captive” audiences.
Many managed service operations are housed in “host” organizations that do not have foodservice as their primary business.
Most managed service operations prepare food in large quantities to be served during specific hours. This is called batch cooking.
The volume of business is more consistent and easier to forecast.
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Airlines Page Object.
In-flight Foodservice
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Food has become a major competitive factor among airlines. Airlines may provide meals from their own in-flight business or have the food provided by a contractor.
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In-flight foodservice is a complex process. All airlines have a limited menu. The food must be able to withstand transportation conditions and extended holding times (hot or cold). The meal must also be appealing and able to fit in the limited passenger eating space.
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Gate Gourmet International is the largest in-flight foodservice provider in terms of sales. Sky Chef is another company in the field.
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In-flight foodservice management operators plan the menus, develop the product specifications, and arrange the purchasing contracts. Many airlines place a high priority on controlling meal costs. Some limit the cost for an in-flight meal to $6.00, some limit the menu choices, while others offer snacks rather than meals on many flights. International flights tend to have better food and beverage service.
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