School of Humanities and Tourism Management organized an experiential activity at THAI Catering for Airline Business Management students taking the course ABM344 Airline Catering Operations & Management as part of their Air Cargo & Ramp Operations study.

This activity provided students with the opportunity to experience hands-on practice and learn about the food preparation process for airlines, from raw material selection and production to quality standards and food safety on aircraft. Students learned about the Preparation Area - the process of selecting and inspecting raw materials before production, the Hot & Cold Kitchen - temperature control and food preparation standards, and the Packing & Logistics Area - food storage and transportation systems to aircraft. Additionally, students learned from industry experts, gaining understanding of the actual operations of airline catering businesses, which play an important role in service quality and passenger experience.

This field study represents a learning outcome of the curriculum regarding international aviation standards, this activity to help students understand food quality control standards in the aviation industry, which will be beneficial for their future careers.