2022
DOI: 10.21834/ebpj.v7i22.4076
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Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System

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 s… Show more

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