CHAPTER 7: Flight production facilities and systems planning.

Chapter 7 of the book "Flight Catering" is presented. It discusses the design of a flight catering system which involves producing the correct standard of food in the right quantity on time, making efficient use of staff, equipment and materials and performing these with the constraint of production being separated from service by distance and time. It states that flight catering is developing constantly along with the computer technology used and the changes of approach in management.