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We are fully equipped with the security system that is in compliance
with the gSecurity Guidelines for the Inflight Meals and Equipmentsh, laid down by the Civil Aviation Bureau
of the Ministry of Land, Infrastructure and Transport on April 1, 2005.
In September of the same year, we have passed the inspections by the Ministry and ICAO (International Civil
Aviation Organization).
We are engaged in customer services duties with the conception of gQUICK RESPONSE & GOOD COORDINATIONh.
Specifically, we propose various service methods, from menu contents to logistics fit for each airline,
in coordination with each department to provide service of high quality.
A full-time contact of customer services for each airline is also assigned, ensuring our diverse involvement
from contractual matters to daily operations. As a result, we are capable of performing our duties with
responsibility in all aspects of the business.
Because ANAC is the in-house caterer for an airline (ANA), we have a thorough understanding of airlines
needs on inflight services from the same perspective with them. We, therefore, have an insight into their
goal to seek truly passenger-oriented services, making the best fit proposals and support to airlines.
In addition, we are challenging ourselves in a persistent search for cost effectiveness to our customer
airlines, seeking for ways to provide the highest quality at best reasonable prices. This is ANACfs consistent
policy as an in-house caterer.
Even on the ANAfs inbound flights back to Japan, the quality of inflight meals has been consistently maintained
in a desired level equivalent to outbound flights. Thatfs because our chefs go abroad to supervise the development
of these meals, making proposals and giving guidance to the caterer. In particular, we provide technical
instructions to educate local Japanese chefs who are crucial in maintaining the quality of Japanese cuisine.
Overseas Meal Presentation |
Meanwhile, based on the IFCA (current: ITCA) and IFSA World Food Safety
Guidelines established in 2003, by regularly implementing hygiene inspections of overseas caterers under
contract with ANA, we contribute to the improvement of the industryfs hygiene standards.
As consultants to ANA with our various experiences, we also undertake intensive works such as creating Menu
Cards (from the original planning to proofreading, etc.), preparing Galley Packing Manuals, and drawing
up Serving Instructions for cabin attendants.
ANAC has established a catering system based on excellent inter-division cooperation that extends between
the two airports by installing kitchens in the major air bases of Japan, both the Narita and Haneda Airports.
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