العربية
中国
Français
Deutsch
Ελληνική
हिन्दी
Italiano
日本語
Português
Русский
EspañolSERVAIR
'Servair' is a subsidiary of the French airline Air France, specialised in airline catering.
SERVAIR is the leading French company of airline pursers (providing restaurant services, equipping, cleaning). Ranked No. 3 in the world with its partners and subsidiaries, SERVAIR proposes a full range of indispensable services to airlines for air transport and passenger comfort. Its demands in terms of quality and know-how have resulted in SERVAIR benefiting from a power of proposal to its 130 customer companies in order to improve their commercial offer to their passengers while scrupulously respecting air transport constraints. A subsidiary of Air France, SERVAIR and its subsidiaries have 34 units and realise a turnover of more than 489 million euros. With its 7,724 employees, SERVAIR combines industrial logistics with a concern for fine cooking and passenger comfort.
The SERVAIR network, composed of SERVAIR, its partners (ALPHA, FLYING FOOD GROUP, SERVAIR AIR CHEF and EUREST SERVAIR) and its technical support, has more than 80 units throughout the world. This strategy of alliances enables it to build up a worldwide network respecting specific local requirements and the personality of each company.
SERVAIR’s experience in the airline sector has led it to develop four major families of activities meeting its customers’ requirements and thus the well being of passengers:
★ Catering, i.e. in-flight restaurant services.
★ Handling, i.e. equipping and logistics, in other words the loading/unloading of aircraft (pillows, blankets, trolleys, etc.) and the management and storage of hotel products (preparation of drinks, food, tax free products,…).
★ Ramp, i.e. airport assistance, going from runway assistance to terminal assistance via safety and handling the press.
★ Cleaning, i.e. the cabin service guaranteeing its customers a clean, comfortable and welcoming aircraft.
★ 7,960 employees
★ 573 million euros in turnover
★ 7.8 million euros of net consolidated result
★ More than 100 units around the World with its partners
★ 45 million meal trays prepared per year
★ 120,000 trays per day
★ 16,300 tonnes of food products delivered every year
★ More than 100 cooks
★ 1,000 menus and 5,300 different recipes
★ 365,000 aircraft handled every year
★ 39,000,000 seats cleaned per year
★ 47 km² of carpet cleaned per year
★ 217 vehicles including 41 heavy duty vehicles
★ 365,000 interventions with RMP (Reduced Mobility Passenger)
★ 40.5 million newspapers and 11 million magazines prepared every year
★ 40 hygiene, microbiology and quality experts
★ 17 units certified ISO 9001 v2000
★ 50,000 analyses per year realised by the Servair laboratory, COFRAC accreditation awared
★ 7 international experts monitoring the scientific committee
★ Gate Gourmet
★ LSG Sky Chefs
1971: Official creation of SERVAIR.
1974: SERVAIR is fully operational with 520 employees.
1975: Creation of SERVAIR Lyon
1986: SERVAIR provides restaurant services for Presidential journeys.
1990: Creation of ACNA, a company specialising in cleaning and equipping aircraft.
1990: 20 million trays served per year.
1990: SERVAIR continues its establishment in Africa with the creation of DAKAR Catering
1991: Opening of Jet Chef at Le Bourget
1992: Opening of the units SERVAIR 2, Orly Air Traiteur (OAT) and CPA at Roissy
1995: SERVAIR is present in 14 countries.
1999: Creation of CAP (Culin’Air Paris) with Star Airlines and Bruneau Pégorier Catering
2000: SERVAIR serves 40 million meals per year
2001: Opening of Special Meals Catering, a kosher production unit in Paris
2002: Opening of Mali Catering in Bamako Airport
2003: Opening of the new Servair laboratory
2004: Inauguration of a new kitchen in Mauritania
2005: CPA has transformed itself into a catering centre specialized in long-haul activity
★ Official site
| Contents |
| Fact and figures |
| Trades at the service of airlines |
| Catering |
| Cleaning and logistics |
| Quality |
| Main competitors |
| History |
| External links |
Fact and figures
SERVAIR is the leading French company of airline pursers (providing restaurant services, equipping, cleaning). Ranked No. 3 in the world with its partners and subsidiaries, SERVAIR proposes a full range of indispensable services to airlines for air transport and passenger comfort. Its demands in terms of quality and know-how have resulted in SERVAIR benefiting from a power of proposal to its 130 customer companies in order to improve their commercial offer to their passengers while scrupulously respecting air transport constraints. A subsidiary of Air France, SERVAIR and its subsidiaries have 34 units and realise a turnover of more than 489 million euros. With its 7,724 employees, SERVAIR combines industrial logistics with a concern for fine cooking and passenger comfort.
The SERVAIR network, composed of SERVAIR, its partners (ALPHA, FLYING FOOD GROUP, SERVAIR AIR CHEF and EUREST SERVAIR) and its technical support, has more than 80 units throughout the world. This strategy of alliances enables it to build up a worldwide network respecting specific local requirements and the personality of each company.
Trades at the service of airlines
SERVAIR’s experience in the airline sector has led it to develop four major families of activities meeting its customers’ requirements and thus the well being of passengers:
★ Catering, i.e. in-flight restaurant services.
★ Handling, i.e. equipping and logistics, in other words the loading/unloading of aircraft (pillows, blankets, trolleys, etc.) and the management and storage of hotel products (preparation of drinks, food, tax free products,…).
★ Ramp, i.e. airport assistance, going from runway assistance to terminal assistance via safety and handling the press.
★ Cleaning, i.e. the cabin service guaranteeing its customers a clean, comfortable and welcoming aircraft.
★ 7,960 employees
★ 573 million euros in turnover
★ 7.8 million euros of net consolidated result
★ More than 100 units around the World with its partners
Catering
★ 45 million meal trays prepared per year
★ 120,000 trays per day
★ 16,300 tonnes of food products delivered every year
★ More than 100 cooks
★ 1,000 menus and 5,300 different recipes
Cleaning and logistics
★ 365,000 aircraft handled every year
★ 39,000,000 seats cleaned per year
★ 47 km² of carpet cleaned per year
★ 217 vehicles including 41 heavy duty vehicles
★ 365,000 interventions with RMP (Reduced Mobility Passenger)
★ 40.5 million newspapers and 11 million magazines prepared every year
Quality
★ 40 hygiene, microbiology and quality experts
★ 17 units certified ISO 9001 v2000
★ 50,000 analyses per year realised by the Servair laboratory, COFRAC accreditation awared
★ 7 international experts monitoring the scientific committee
Main competitors
★ Gate Gourmet
★ LSG Sky Chefs
History
1971: Official creation of SERVAIR.
1974: SERVAIR is fully operational with 520 employees.
1975: Creation of SERVAIR Lyon
1986: SERVAIR provides restaurant services for Presidential journeys.
1990: Creation of ACNA, a company specialising in cleaning and equipping aircraft.
1990: 20 million trays served per year.
1990: SERVAIR continues its establishment in Africa with the creation of DAKAR Catering
1991: Opening of Jet Chef at Le Bourget
1992: Opening of the units SERVAIR 2, Orly Air Traiteur (OAT) and CPA at Roissy
1995: SERVAIR is present in 14 countries.
1999: Creation of CAP (Culin’Air Paris) with Star Airlines and Bruneau Pégorier Catering
2000: SERVAIR serves 40 million meals per year
2001: Opening of Special Meals Catering, a kosher production unit in Paris
2002: Opening of Mali Catering in Bamako Airport
2003: Opening of the new Servair laboratory
2004: Inauguration of a new kitchen in Mauritania
2005: CPA has transformed itself into a catering centre specialized in long-haul activity
External links
★ Official site
This article provided by Wikipedia. To edit the contents of this article, click here for original source.
psst.. try this: add to faves
