However; while the flight catering industry is concerned about stock-outs, cash flow, storage costs, and administration costs, caterers now thin k of inventory as just one part of-the total process flow through their production unit. As the system is now being organised on the just—in—time principle (see Chapter 8).inventory management is also operated in this way. In other words, as far as possible suppliers are asked to supply materials as and when they are needed by the operation. JIT. is a pull system’ based on the logic that nothing will be produced until it is needed ;' which means food production "at all stages is
firmly linked to a rate determined by the final product assembly schedule,such as the number of trays and choices per flight.