Learning Objectives

• Understand different levels of service

• Identify the arrangement of galleys

• Understand the complexity of galley design

• Examine the operation procedures

• Discuss the issues of stowage

Introduction

As we saw in Chapter 1, the galley started off as a simple storage area for equipment needed on the flight. Today, these areas have been systematised through the use of trolleys and innovative equipment so that they provide the maximum of utility in the minimum of space. In line with the terminology used in the transportation sector the storage of goods is commonly known as 'stowage' as items are not simply placed in storage units but also made secure to protect their movement during transportation.

In this chapter we will consider aircraft configuration and galley design, the service requirements to such galleys, and then consider storage issues. The various groups of activities to be carried out to provide a meal service, and their associated equipment, will be described, and the chapter will conclude by looking at possible and planned future developments. The service of food and beverages to passengers is considered in Chapter 14.

Service Level and Galley Provision

Service levels on aircraft vary widely, on the basis of the level of competition, routeing, flight time, and aircraft type. A survey of 6,800 airline passengers in the USA (Ott, 1993) reported that on long-haul flights, customer service levels were very important, and that half of customers' satisfaction from such flights was achieved through the elements of food, comfort, staff helpfulness, and...