Opening the World of Airline Kitchens — Airline Business Management Students Learn Airline Catering with THAI Catering
Students from the Department of Airline Business Management (Track: Ramp Operations), School of Humanities and Tourism Management, participated in a study visit to THAI Catering as part of the course Airline Catering Operations & Management (ABM344) — building knowledge and real-world experience in food management for the aviation business
The visit provided students with an end-to-end understanding of airline catering operations — from production planning and ingredient preparation, through food assembly and quality control, to the process of loading meals onto aircraft — with a strong emphasis on food safety standards and international service standards used in the aviation industry, which are at the heart of creating excellent passenger experiences.
Students visited key operational areas including the ingredient preparation zone, hot and cold food production rooms, in-flight meal assembly systems, and the logistics management and time-control processes for delivering meals to various flights — all of which require precision, planning, and systematic teamwork.
Experts from THAI Catering shared their professional experience and real-world operational practices, exchanging knowledge on quality standards, resource management, and food safety — helping students understand how airline catering directly connects to service quality, punctuality, and passenger satisfaction in the aviation industry.
This activity forms part of a Practical Learning approach that develops students' professional skills alongside real-world situational learning, preparing them for careers in the aviation industry. It reflects Bangkok University's educational philosophy of connecting classroom knowledge to real working experience — producing graduates of quality and international standard.
