Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics)

Ali Dawood, Abd El-Bary Ahmed; Salah Mohamed, Mohamed Mostafa; Mohamed Hussein, Mostafa Mahmoud

doi:10.21608/mjthr.2023.237841.1114

Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics)

Document Type : Original Article

Authors

¹ Hotel Management Dep., Faculty of Tourism Hotels, Minia University, Minia, Egypt

² Hotel Management Department, Faculty of Tourism and Hotels, Minia University, Minia

³ Hotel Management Department, Faculty of Tourism and Hotels, Minia University,Minia, Egypt

10.21608/mjthr.2023.237841.1114

Abstract

The aviation industry has faced a number of challenges as flight services during the travel experience, media perception regarding quality of meals, logistics, and supply chain issues such as circulation of goods. The current research aims to assess the implementation of flight catering supply chain practices and food and beverages quality in EgyptAir. There is still a lack of academic literature concerning topics such as methodologies to guide and support supply chain management evaluation. The population of this study was the managers and employees who work in production and catering management in operation sector at In-flight Service EgyptAir Company. A stratified random sampling was applied in the current research. A quantitative method was used to collect the data. A self-administered questionnaire was conducted. A total of 220 questionnaire forms were distributed to managers and employees. The valid forms were 180 forms, which represent 81.8% from the distributed forms. SPSS V. 25 was used to analyze the data. The results showed that the supply chain practices and food and beverages quality were applied less than standard levels. On the other hand, there were only statistically significant differences between males and females, and respondents' experiences regarding perceiving food and beverages quality. The implication of these findings for the industry and future research are being deliberated as well. The study recommended that managers and staff should adopt supply chain management as a strategic function for improving service effectiveness and food and beverages quality.

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