Trends
1) Not providing in-flight meal to the passengers
Challenges
1) The cost of delivering food
Schools
1) Not providing in-flight meal to the passengers
In order to reduce the inventory and logistic cost for transport the food, some low budget airlines might not provide the meal to the customers. It helps the airlines to spent less on the passengers meals.
2) Setting more airport restaurants in terminals
There is a increase trend that more restaurants open in the terminals. There are more choices for the passengers to have the meal in the airport rather than eating in the airplane. Customers would satisfy the diversified choices to fulfill the their needs.
There are different ways of serving meals to the customers in the airport. Apart from the traditional way, it also provide buy-on-board food products, buy-at-the gate options and giveaway-at the-gate.
Challenges1) The cost of delivering food
Unlike other managed services, airline generally does not have the kitchen for food process. As we know that the airport usually situate in the remote area, the airline company need to transport the in-flight meal to the airport each day or every few hours in order to maintain the taste, fresh and nutrition of the food to the passengers. Airline companies need to hire logistic company to transport the meal to the terminal. The logistic cost would occupy a high percentage of the total operational cost. Particularly, the airline would suffer more form the meal cost in the off season.
2) Food taste and quality
The taste and quality of the in-flight meal would influence the image of the airline companies, therefore, every airline company would allocate more resources to improve the food quality and tasty. A lot of food are perishable and could not stored long time. Airline need to spend a huge budget of advanced technologies and machines to refrigerate the food. Also, the air pressure and the height also would change the food quality. It needs complex technologies and inventory management cost to provide in-flight food to the passengers.
Schools
Trends
1) Many primary schools and secondary schools have their own lunch providers
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Almost all of the primary and secondary schools are adopting the full-day time schedule. Thus, they need to stay in schools for lunch. Moreover, there are more working-mother nowadays in which they do not have many time to prepare lunch box for their children. Therefore, they will try to order food from food providers offered by the school.
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2) Low fat, low calories and healthy food are promoted
Health lifestyle is a trend of all time,so healthy food is preferred for students. Therefore, more and more parents expect their children to have low fat and low calories lunch in school which contain more vegetables and less meat. They also refuse the fast-food chains enter the schools. As a result, healthy food which contains less fat and calories are the trend for the schools’ food and beverage in the future.
Challenges
1) Nutritious lunch to students and underprivileged.
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Some students require special diet because of health issues. Service providers have to extra design the menu for those students.
2) Maintain the quality of food
As a matter of fact, contract companies provide lunch boxes to primary and secondary schools. They produce the lunch boxes at factory in the first place. The factory may be far away from the schools. And the food is perishable. Therefore, they have to deal with decreased quality of food during the transportation. They may spend more money on buying heat preservation boxes in order keeping food fresh.
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3) Fierce competitions among contract companies
As we mentioned before, people focus more on nutrition and Hong Kong Government is promoting 3Lows 1 High eating habit (Low fat, low salt, low sugar and high carbohydrates). To be a social responsible contract company, it has to produce the high quality food with high nutrition value at a reasonable price. Therefore, when they try to bid for the contract in supplying the lunch boxes to primary and secondary schools, they may show their distinctive features and advantages of their products. Thus, they will provide high nutrition value of food at a reasonable price to attract bidders.
Health Care
Trends
1) Healthy eating
Challenges
1) Healthy eating
More and more people have the health conscious to their diet eating. They pay attention to the health information. Hospital could be the best example to illustrate the balance diet to the patients. Hospital has already added more healthy ingredients and the method of cooking in the dishes to the patient's meals.
2) Advanced technologies
To set up the color-added menus for the various diets, the patients could define their nutrition menu for the specific group of people. Compared with the pass, the staff need to select each meal carefully, however, the operators could use this efficient method to take their meal nowadays.
Patient also could order food on their bed with a touch screen system. It is thoughtful and convenient to design for the disables and the older person. It reduce a lot of service time and mistakes because the order is taken by the patients directly.
Challenges
1) Special meal requirements
For the retirement centers, hospital and senior service center, they target the patient and elderly for their managed service market. Each patient has different illness which need different nutrition, vitamin from bunch of ingredients to recover. The health care provider should have the expertise related nutrition to design each menu for each patient who has the specialist to take care about their daily consumption. Also, we need to consider the patient's age,sex,religious and health conditions to order the meal for them. Each of the menu need to be customized to care the unique situation of the patient so that they could heal efficiently.
2) High cost
As the patients and elders need the raw materials is fresh, high nutrition and with process making. Each meals need those basic requirements which cost a lot for the specific patient. Moreover, the patients usually need the better quality of raw materials to get recovery and the hospital could not standardize the menu to purchase amount of quantity of food, they need to provide specific meal for each patient according the their illness. The budget for health care service is high to spend on the diet.
References
http://lakehighlands.advocatemag.com/wp-content/uploads/2013/08/backpack.jpg
http://www.traveltowellness.com/airportrestaurants-healthyfood
http://www.bubblews.com/assets/images/news/1679282423_1381153552.jpg
http://home.ied.edu.hk/~s1016381/resources/image/321b.jpg
http://www.karsonfoods.com/images/school-lunch-programs.jpg
https://www.google.com.hk/search?biw=1366&bih=598&tbm=isch&sa=1&q=airline+service&oq=airline+service&gs_l=img.3.
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