| dc.description.abstract | Aviation catering is a low key, almost invisible, but important part of the aviation industry, especially for the passenger business segment. Long haul passengers are treated with meals en route.
Since 2009, the number of inbound and outbound passengers at the airports in Taiwan has grown annually by an average of 8.54%. To serve these escalation number of passengers, aviation catering company E has enjoyed a stage of rapid growth, achieving 50,000 a day of meals orders in 2019. However, the aviation industry, especially the international flights almost screeched to a halt in 2020 due to the Covid-19 pandemic, which resulted in countries throughout the world closing their borders. This lasted for more than two years. Supporting services for the aviation industry are all severely impacted, including the aviation caterers.
Facing the blow, Company E have to device ways for survival, and to innovate for future growth. This study looks into the research and design function. The challenges faced by the R&D function is reviewed, and an innovation plan is proposed. It aims to inspire a new feeling to passengers, and to retain the chef’s talents and skills, as well as expanding their value through treating their knowhow as assets. These include knowledge management in research and development, and improve the quality and quantity of the chef′s meal design through the concept of celebrity chef. | en_US |