Transportation is usually carried out by using specialist high-loader trucks that enable
trolleys to be rolled on and off aircraft. Once loaded, trolleys and other items need to
be stowed on board to ensure the microbial safety of edible items and the security
and safety of the crew, passengers and aircraft. At the designated time during the
flight, the cabin crew then carry out the service of meals, snacks and other items.
Upon arrival at its destination, each aircraft is then stripped of all the equipment and
trolleys, which are returned to the production units for cleaning and re-use. In
achieving this, it is necessary to understand the impact of flying on the physiology of
the passenger, to manage a complex supply chain, ensure the safety and quality of
the product, utilise increasingly sophisticated information and communication
technologies, and engage in on-going research and development.