Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System

More than one billion meals are served in flights annually, making airline catering a lucrative industry. This study is to assess the meal quality of inflight company that uses cook-chill system and its relation employee’s job satisfaction. Using quantitative approach, 117 questionnaires were given workers describe their experience. The findings revealed cook-chilled had consistent quality, palatability, flavor appearance strongly related workers’ satisfaction (r=0.758 0.709, respectively). Therefore, appropriate for mass production, but safety still depend on employee motivation. Keywords: Cook Chill System; In-Flight Catering; Meal Quality; Employees’ Satisfaction eISSN: 2398-4287 © 2022. Authors. Published AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. an open access article under CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review responsibility (Association Malaysian Environment-Behaviour Researchers), Behavioural Researchers Asians/Africans/Arabians) (Centre Studies), Faculty Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i22.4076