Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System

Norhayati Mat Yusoff; Mohd Salehuddin Mohd Zahari; Fatimah Abd Ghani; Agus Sudono

doi:10.21834/ebpj.v7i22.4076

Authors

Norhayati Mat Yusoff Department of Foodservice Management, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam Campus, 43200 Selangor, Malaysia
Mohd Salehuddin Mohd Zahari Department of Culinary Arts & Gastronomy, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam Campus, 43200 Selangor, Malaysia
Fatimah Abd Ghani Department of Foodservice Management, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Dungun Campus, 23000 Terengganu, Malaysia.
Agus Sudono Catering Industry Management Program and Tourism Department, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No 229, Bandung, Indonesia.

DOI:

https://doi.org/10.21834/ebpj.v7i22.4076

Keywords:

Cook Chill System, In-Flight Catering, Meal Quality, Employees' Satisfaction

Abstract

More than one billion meals are served in flights annually, making airline catering a lucrative industry. This study is to assess the meal quality of inflight catering company that uses the cook-chill system and its relation to the employee's job satisfaction. Using a quantitative approach, 117 questionnaires were given to the workers to describe their experience. The findings revealed that cook-chilled meals had consistent quality, palatability, flavor and appearance and strongly related to the workers' job satisfaction (r=0.758 and 0.709, respectively). Therefore, the cook-chill system is appropriate for mass production, but the safety and quality still depend on employee motivation.

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