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Régime juridique des provisions de bord en droit aérien = Legal status of aircraft stores / Legal status of aircraft stores.Letarte, Lyne. January 1987 (has links)
No description available.
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Régime juridique des provisions de bord en droit aérien = Legal status of aircraft storesLetarte, Lyne. January 1987 (has links)
No description available.
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Strategic development of inflight catering in the Asia Pacific許潤詒, Hui, Yun-yee, Encon. January 1997 (has links)
published_or_final_version / Business Administration / Master / Master of Business Administration
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Discretionary salt consumption in airline food service : a feasibility studyDierkes, Kathleen E. 01 December 1983 (has links)
Studies have estimated total daily salt consumption in the U.S. at 10 - 14.5 grams, despite increasing public awareness and decreased usage by the food industry. To avoid excess governmental regulation to modify current salt intake, determination of the amount of salt currently being used in a discretionary manner is needed.
This study investigated the feasibility/limitations of a data collection technique to assess discretionary salt intake in in-flight meal service, Discretionary salt use by airline passengers was determined by weighing salt packets remaining on used meal trays. Results showed an average discretionary salt consumption of 167 milligrams/meal among passengers able to add up to one gram of salt to their meal. At least 63% of the passengers used no discretionary salt, Intake was not influenced by sodium content of the menu, different flight days, or inclusion of a salad with the meal. Salt usage appeared to be an "indescriminate" function of habit.
The data collection tool proved a feasible method for estimating discretionary salt intake and could be useful in future consumer education studies.
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From the chef's table: a case study on the TQM journey of the largest inflight caterer in Hong KongHong, Wai-fong, Kuby., 康惠芳. January 1998 (has links)
published_or_final_version / Business Administration / Master / Master of Business Administration
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Strategy for information management in the airline catering businessLau, Kit-ling, Rossana., 劉潔齡. January 1995 (has links)
published_or_final_version / Business Administration / Master / Master of Business Administration
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Waste management in in-flight catering service industryHo, Lai-chu., 何麗珠. January 2000 (has links)
published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management
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Consumer Attitude Towards Branded Quick-Service Foods on Domestic Coach Class In-Flight MenusMills, Juline 08 1900 (has links)
This study examined consumer attitude towards adding branded quick-service items on domestic airline in-flight menus with the aim of assessing the variables of perceived customer value and customer satisfaction. A random sample of one hundred sixteen frequent flyers residing in the United States participated in the study. An examination of consumer attitude towards branded quick-service menu items if introduced on domestic in-flight menus was performed. Multiple regression analysis was used to determine which of the four relationships was the most significant. The results showed that frequent flyer satisfaction with branded quick-service food items had the most significant relationship with perceived satisfaction of adding branded quick-service foods to coach class in-flight meal service.
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