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Title: Exploring economy class passengers' perception and acceptance of in-flight meal on long haul flights
Author: Putamanonda, Pantitra
Awarding Body: University of Surrey
Current Institution: University of Surrey
Date of Award: 2013
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Food in the airplane context can be defined as the complementary meal which is served to passengers on board a commercial airliner after being prepared by airline catering services. As people enter a new environment, an airplane in this case, they bring along with them several beliefs which have an effect on their perception, attitude and behaviour. Stereotypical beliefs stemming from the airline's reputation, its image and beliefs about airline food or beliefs about the airline itself can affect the perception that passengers have of the food served on the plane. The effect of the cabin environment, such as reduced oxygen level and restricted movement, can also, produce physiological responses in people such as loss of appetite, slower digestion and bloated stomach, especially in long haul economy class (Jones and Lumbers, 2004). These complications create a challenge for the airline and catering companies to understand exactly what passengers want and what they view as an acceptable in-flight meal. Although much has been done to study the extent to which airline service can influence passengers' satisfaction, very few studies have been done to understand passengers' food-re lated behaviour on board. Accordingly, this study investigates passengers' perception of eating on the plane and perception of the meal on board, and to examine their association with the in-flight meal acceptance.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available