Catering flights is an important part of an airline's operations. The meal service has a critical impact on customer service quality and represents significant costs. Unfortunately, due to high passenger load variability and minimum production lead-time requirements, it is difficult to get the number of meals to exactly match the passenger count on each flight. The objective of the project is to reduce meal-catering costs due to over-catering while simultaneously improving service level by reducing under-catering. The proposed solution takes the form of a meal bank system. This concept suggests that flights should be systematically under-catered with the possibility of uploading a generic meal to fill in any shortage at the last minute when the final passenger load is known. A thorough investigation of current processes was carried in order to define and recommend process change based on the meal bank approach. The project concludes with a costing analysis of recommended solutions weighing additional investments, cost savings, and service improvement against current performance. Costing analysis results for Vancouver International Airport operations showed that service level could be improved by an approximate reduction of 50 percent in revenue passenger meal shortages. Also, net costs can be reduced up to an estimated $190,000 annually.

Catering flights is an important part of an airline's operations. The meal service has a critical impact on customer service quality and represents significant costs. Unfortunately, due to high passenger load variability and minimum production lead-time requirements, it is difficult to get the number of meals to exactly match the passenger count on each flight. The objective of the project is to reduce meal-catering costs due to over-catering while simultaneously improving service level by reducing under-catering. The proposed solution takes the form of a meal bank system. This concept suggests that flights should be systematically under-catered with the possibility of uploading a generic meal to fill in any shortage at the last minute when the final passenger load is known. A thorough investigation of current processes was carried in order to define and recommend process change based on the meal bank approach. The project concludes with a costing analysis of recommended solutions weighing additional investments, cost savings, and service improvement against current performance. Costing analysis results for Vancouver International Airport operations showed that service level could be improved by an approximate reduction of 50 percent in revenue passenger meal shortages. Also, net costs can be reduced up to an estimated $190,000 annually. / Business, Sauder School of / Graduate

This diploma thesis deals with the marketing strategy of a selected company. The selected company is a catering facility called Labyrint CBR (a restaurant, a café and a bar), which was situated at the square of Přemysl Otakar II. in České Budějovice. The theoretical part consists of two chapters. The first one deals with the term strategic marketing and the phases of the process of the design of the marketing strategy. The second chapter deals with the specific features of the services and the sector of catering and hospitality, which affect the design of the marketing strategy, and then it deals with the specifics of the marketing in this branch. The practical part deals with the analysis of the reasons of the failure of the company Labyrint CBR and the design of a suitable marketing strategy and marketing mix, which - in case of their well-timed implementation - should have saved this company.