Aviation Hospitality:
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Catering
Facility: Selection, periodic assessments & appraisals.
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Product,
Process & Vendor development.
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Galley Plan: Demand estimation, design, development and smooth adoption.
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Menu & Meal: Concept, design, balance, planning, presentation and costing.
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Service Concepts: Planning, execution, caliberation, training & support .
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Appraisal & Monitoring systems for Product & Services performance.
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Equipment: Selection parameters, Rotation plan, Handling & Control systems.
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Cabin & Galley: Cleaning, Sanitation, Maintenance
& Safety.
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Product & Services: Evaluation Analysis, Redesigning & Re-engineering.
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Charter Operations & Special hadlings.
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Specific
area intervention & problem shooting.
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