Product & Service styles
Trolley service and cook in front of passengers
Disposable cutlery napkin and etc.
To increase standard of hygiene and reduce weight carried
Out source specialize catering to supply food and beverage
Staffing
Most staff perceive health and safety as priority on flight service
often see service of food and drink as secondary responsibility
Technology
The main issues with aircraft are that of space/ weight
Ensuring that on-board equipment to facilitate the guest must be lighter weight and safety