6 Menu Planning Print

Menu Planning / Selection & Meal Loading Plan 1

Menu Planning and Selection ขอ้ มูลท่ีจะตอ้ งใชใ้ นการจดั ทารายการอาหาร Information use for menu planning. 1 Departure Time 2 Flying Time 3 Destination/Majority of Passengers 4 Equipment/Galley Drawing 5 In-flight Service 6 Cost/Pricing 2

1 Flight Departure Time 05.00-08.00 Breakfast 08.30-10.00 Brunch 10.30-13.30 Lunch 14.00-17.00 Hot Light Meal 17.30-21.00 Dinner 21.30-01.30 Supper 3

Flight Domestic Departure Time 06.00-08.00 Breakfast 11.30-12.30 Lunch 18.30-19.30 Dinner 4

2. Flying Time 1 Hr. Quick meal service or Cold Plate 1.30-2 hrs. First course, Main course, Bread/roll/butter, Dessert 2.30-5 hrs. Cocktail snack, First course, Main course, Bread/roll/butter, Dessert 5

6-7 Hrs. Cocktail snack, First course, Main course, Bread/roll/butter, Dessert plus Sandwiches or 2nd Hot light meal 8-12 Hrs. 2 Meals services 15-17 hrs. 3 Meal services 6

3 Destination/Majority of Passengers 1. Thai Passengers 2. Chinese Passengers 3. Japanese Passengers 4. Korean Passengers 5. Indian Passengers 6. Muslim Passengers 7. Western Passengers 7

4. Equipment and Galley Drawing Equipment - Available of equipment that food should be placed on i.e. oven dish (ceramic) , foil, melamine ware. - Enough equipment to supply. 8

Galley Drawing/Layout 9

- What kind of service equipments i.e. Galley Chiller, Oven (Steam Oven, Microwave Oven), Water Boiler, Refrigerator, Coffee Maker etc. available on aircraft. - Where the service equipments are placed on aircraft. 10

5. In-flight Service Service Decide Requirement การคานึงถึงการออกแบบบริการ - Provide ‘SAFE’ - Deliver ‘High Quality Service’ - Always connect to the ‘Final Destination’ 11

- Be ‘Clear and Consistent’. - Use ‘Local Culture’ as part of service. - Capitalize on the THAI sensibility. 12

ความตอ้ งการแทจ้ ริงของผบู้ ริโภคทุกวนั น้ี ไม่หยดุ อยแู่ ค่ประโยชนใ์ ชส้ อยหรือรูปลกั ษณ์ ของผลิตภณั ฑ์ เท่าน้นั พวกเขายงั เรียกร้องความพึงพอใจจากการบริการ ท่ีจะตอ้ งเช่ือมโยงกบั ทุกความตอ้ งการในชีวติ ของพวก เขาดว้ ย 13

Design Procedure Explore Creation Implement - Research - Design - Prototype - Collect scenario information 14 from customer - Interview - Record

6. Cost and Pricing - Budget within limit - Price negotiation 15

Rule for Menu Planning 1. Do not use the same sauce in Y/CL-C/CL 2. Do not have 2 spicy meals in Y/CL-C/CL 3. DO not use same type of meat in Y/CL 4. One local choice and one Thai choice: JPN/THA, CHI/THA, Western/THA 16

Menu Planning for 3 Cycles 1. Different type of meat i.e. Beef, next menu should be lamb or veal. 2. Different type of sauce, do not use same sauce. 3. Thai menu should be with different type of curry. 17

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