عناصر مشابهة
Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in Egypt Air: Differences between Employees' Demographics
| المصدر: | مجلة المنيا لبحوث السياحة والضيافة |
|---|---|
| الناشر: |
جامعة المنيا - كلية السياحة والفنادق
|
| المؤلف الرئيسي: | |
| مؤلفين آخرين: | , |
| المجلد/العدد: | مج16, ع1 |
| محكمة: | نعم |
| الدولة: | مصر |
| التاريخ الميلادي: | 2023 |
| الصفحات: | 63 - 84 |
| ISSN: | 2357-0652 |
| رقم MD: | 1426311 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | English |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| رابط المحتوى: |
|
| LEADER | 02880nam a22002417a 4500 | ||
|---|---|---|---|
| 001 | 2173401 | ||
| 041 | |a eng | ||
| 044 | |b مصر | ||
| 100 | |9 697428 |a Dawood, Abd El-Bary Ahmed Ali |e Author | ||
| 245 | |a Assessing the Application of Flight Catering Supply Chain Practices and Food and Beverages Quality in Egypt Air: |b Differences between Employees' Demographics | ||
| 260 | |b جامعة المنيا - كلية السياحة والفنادق |c 2023 |g ديسمبر | ||
| 300 | |a 63 - 84 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b 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. | ||
| 653 | |a جودة الغذاء |a الخدمات الجوية |a الأداء الوظيفي |a شركات الطيران |a الطيران المصري | ||
| 692 | |b In-Flight Catering |b Supply Chain Practices |b F&B Quality |b Egypt Air | ||
| 700 | |9 755129 |a Mohamed, Mohamed Mostafa Salah |e Co-Author | ||
| 700 | |9 530601 |a Hussein, Mostafa M. M. |e Co-Author | ||
| 773 | |4 العلوم الإنسانية ، متعددة التخصصات |6 Humanities, Multidisciplinary |c 004 |e Minia Journal of Tourism and Hospitality Research |l 001 |m مج16, ع1 |o 1925 |s مجلة المنيا لبحوث السياحة والضيافة |v 016 |x 2357-0652 | ||
| 856 | |u 1925-016-001-004.pdf | ||
| 930 | |d y |p y |q n | ||
| 995 | |a HumanIndex | ||
| 999 | |c 1426311 |d 1426311 | ||
