Role of Airline Passengers and Catering Services in Madurai Airport

Abstract

Madurai Airport is a Customs Airport serving Madurai and Southern districts. In the state of Tamil Nadu, India. The airport is located about 12km from the Madurai railway junction. The Airport was established in 1957. The airport has two adjacent terminals. A 17,600 Sq.m New Integrated Terminal building was inaugurate recently which is the second largest terminal in Tamilnadu, next to Chennai. The Airports Authority of India has converted the Old Terminal into a Cargo  Complex. Madurai Airport has a strong domestic network and handles 100,000+  airline passengers per month on an average. Madurai airport directly connected to Major Indian Metros such as Chennai, Mumbai, New Delhi, Hyderabad and Bangalore along with Tier II cities like Goa and Bhubaneswar. On International-side, Madurai has direct flights to Colombo, Dubai and Singapore. Madurai is a major city and cultural headquarters in the state of Tamil Nadu in India. It is the administrative headquarters of Madurai District and the 31st largest urban agglomeration in India. Madurai is the third largest city by area and third largest city by population in Tamil Nadu located on the banks of River Vaigai, Madurai has been a major settlement for two millennia and is one of the oldest continuously inhabited cities in the world. Even though Madurai has been referred as temple city, Madurai is an important industrial and educational hub in South Tamil Nadu. Madurai City is gearing up for Round 2 of Smart City Challenge. In Round 1 of this challenge, Madurai was ranked 28 out of 100. Madurai narrowly missed the opportunity to make it to the first list and this time the Madurai Municipal Corporation (MMC) is leaving no stone unturned to see Madurai in the next round of Smart cities. The purpose of this study was to discuss of the factors on menu design for airlines catering. The method was using in depth semi-structured interview. The result of the study showed that the airlines meal design must consider from the view of production constructs including the cost, production method, food material selects, taste and appearance, the hygienic security, the route and flying time, the tableware limitation, and the management, and consumer surface including . Production surface include eight items: Consumer constructs include fine dining, consumer recognition differences, internationalization guest level, and cabin configuration. The findings may provide the airlines company, the catering service company and the consumer as reference.