Optimizing In-Flight Catering: Balance passenger expectation, Operational Efficiency and sustainability
Jainudeen Nawas, Manal (2025)
2025
All rights reserved. This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202504116245
https://urn.fi/URN:NBN:fi:amk-202504116245
Tiivistelmä
This thesis explores the balance between passenger expectations and operational efficiency in airline catering, with a focus on meal quality, sustainability, and waste management. Airlines must navigate complex challenges, including meal production constraints, supply chain disruptions, and varying customer preferences. Through theoretical research, passenger surveys, and industry expert interviews, this study examines how airlines manage these challenges while maintaining service standards.
Findings indicate that while technological advancements and sustainability efforts have improved catering operations, passenger expectations often exceed what is feasible within the constraints of in-flight service. Special dietary needs such as halal, vegetarian, and allergy-conscious meals remain a priority, but excessive customization adds complexity and inefficiency. Additionally, meal wastage is a recurring issue, with extra meals often going unused. The research suggests that operational efficiency can be improved by streamlining meal offerings and implementing proactive waste reduction strategies, such as flight attendants confirming additional meal requests before service.
This study concludes that while airlines must continue to enhance catering services, a realistic balance between customer satisfaction and operational feasibility is necessary. Future improvements should focus on optimizing meal planning, reducing food waste, and leveraging technology to align catering strategies with both passenger needs and industry sustainability goals.
Findings indicate that while technological advancements and sustainability efforts have improved catering operations, passenger expectations often exceed what is feasible within the constraints of in-flight service. Special dietary needs such as halal, vegetarian, and allergy-conscious meals remain a priority, but excessive customization adds complexity and inefficiency. Additionally, meal wastage is a recurring issue, with extra meals often going unused. The research suggests that operational efficiency can be improved by streamlining meal offerings and implementing proactive waste reduction strategies, such as flight attendants confirming additional meal requests before service.
This study concludes that while airlines must continue to enhance catering services, a realistic balance between customer satisfaction and operational feasibility is necessary. Future improvements should focus on optimizing meal planning, reducing food waste, and leveraging technology to align catering strategies with both passenger needs and industry sustainability goals.