Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics)
Ali Dawood, A., Salah Mohamed, M., Mohamed Hussein, M. (2023). Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics). EKB Journal Management System, 16(1), 63-84. doi: 10.21608/mjthr.2023.237841.1114
Abd El-Bary Ahmed Ali Dawood; Mohamed Mostafa Salah Mohamed; Mostafa Mahmoud Mohamed Hussein. "Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics)". EKB Journal Management System, 16, 1, 2023, 63-84. doi: 10.21608/mjthr.2023.237841.1114
Ali Dawood, A., Salah Mohamed, M., Mohamed Hussein, M. (2023). 'Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics)', EKB Journal Management System, 16(1), pp. 63-84. doi: 10.21608/mjthr.2023.237841.1114
Ali Dawood, A., Salah Mohamed, M., Mohamed Hussein, M. Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in EgyptAir (Differences between Employees' Demographics). EKB Journal Management System, 2023; 16(1): 63-84. 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)

Minia Journal of Tourism and Hospitality Research MJTHR
Volume 16, Issue 1, December 2023, Page 63-84  XML PDF (510.25 K)
Document Type: Original Article
DOI: 10.21608/mjthr.2023.237841.1114
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Authors
Abd El-Bary Ahmed Ali Dawoodorcid 1; Mohamed Mostafa Salah Mohamed email orcid 2; Mostafa Mahmoud Mohamed Hussein3
1Hotel Management Dep., Faculty of Tourism Hotels, Minia University, Minia, Egypt
2Hotel Management Department, Faculty of Tourism and Hotels, Minia University, Minia
3Hotel Management Department, Faculty of Tourism and Hotels, Minia University,Minia, Egypt
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.
Keywords
In-flight Catering; Supply Chain Practices; F&B; Quality; EgyptAir
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