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many less passengers did it carry on Tuesday ? What was the total number of
A train carried 8000 passengers on Monday and 6566 passengers on Tuesday. How
passengers did it carry on two days?
spent 1458 on food, * 683 on milk and * 1490 on other items. If he earned
Answers
Answer:
The flight catering industry is a very large, global activity. The total market size is
estimated to be around 12 billion euros. More than 1 billion passengers are served
each year. It is probably one of the most complex operational systems in the world.
For instance, a large-scale flight catering production unit may employ over 800 staff
to produce as many as 25,000 meals per day during peak periods. Large
international airlines may have more than 1,000 takeoffs and landings every day. A
single, long-haul Boeing 747 has over 40,000 items loaded on to it before it flies. All
together these items weigh 6 metric tonnes and occupy a space of 60 cubic metres.
These items range from meals to toilet bags, from duty-free goods to first aid boxes,
from newspapers to headsets. Food items must be fresh and items for personal
passenger use must be clean and serviceable.
These facts and others like them make flight catering unlike any other sector of the
catering industry. While the way food is served on trays to airline passengers bears
some resemblance to service styles in restaurants or cafeterias, the way food is
prepared and cooked is increasingly resembling a food manufacturing plant.
Certainly the hot kitchen in a typical production kitchen is often no more than 10% of
the total floor area. The rest of the space is used for bonded stores, tray and trolley
assembly, and flight wash-up. And almost certainly there are far more loaders and
drivers employed than chefs. The way food and equipment is stored resembles a
freight warehouse, and the way meals and equipment are transported and supplied
has a close affinity to military-style logistics and distribution systems.
When the very large numbers and variety of items which must be loaded for
passenger service during a flight are considered, together with the need for them to
be loaded at widespread locations, the logistics complexity is obvious. It is therefore
not surprising that the President of KLM Catering once said that “Flight catering is 70
per cent logistics and 30 per cent cooking.”
Role of Food Onboard
How important are food and onboard service to the airlines? Some airlines use food
as a marketing tool. A number of airlines advertise their product by making food the
focal point. But food as a marketing tool has only a limited impact. Surveys over a
number of years suggest that passengers appear most concerned about safety, on-
time performance, scheduling/ticketing issues, the aircraft's physical surroundings
such as seat and leg comfort, and gate check-in and boarding. This means that
while food is important, it is unlikely to be the deciding factor in a passenger's airline
choice. This is most clearly seen in the USA where deregulation has had a great
effect upon competition and fare wars are common. This has led to most US airlines
implementing a no-frills policy where no meals are served on board flights within the
USA. This same trend is evident in Europe, with carriers such as Ryanair and
EasyJet offering low cost, no frills flights between European destinations.
Answer:
total no. of passengers carried on two days - 14566
less no. of passengers on Tuesday - 1434
bro this what I understood please retype the question correctly to get the correct answer
Explanation:
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