Analysing passenger behaviour towards on perception in-flight food safety and quality

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Celile O. Dolekoglu


This research criticises airline passengers’ perception on food and beverage safety (F&B) and passengers’ preference towards in-flight meals. Hot drinks, alcoholic drinks, sandwiches and regional foods are preferred in domestic flights. Freshness and healthiness of the food served is important for the passengers. 84.9% of passengers show medium and high ‘positive perception’ for food safety. It can be added that passengers do not have high expectations of F&B service during their flights. This can be interpreted as a result of the respondents’ preference to fly with low-cost airlines.

Keywords: Inflight meal, food safety, food quality, Turkey, catering service, Likert scale, multinominal logit.


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