提升航空食品品質(zhì)的優(yōu)化措施研究

摘 要：飛機(jī)食物的感官質(zhì)量是航空公司產(chǎn)品競(jìng)爭(zhēng)力的關(guān)鍵部分。目前航空食品生產(chǎn)中存在的問題制約了航空食品品質(zhì)的提升，逐漸引起飛機(jī)配餐公司的關(guān)注。本文通過研究航空食品發(fā)展現(xiàn)狀，為提高航空食品品質(zhì)提出優(yōu)化對(duì)策。

關(guān)鍵詞：航空食品;優(yōu)化;品質(zhì)

Abstract： The sensory quality of aircraft food is a key part of the product competitiveness of airlines. At present， the problems existing in the production of aviation food restrict the improvement of aviation food quality， which has gradually attracted the attention of aircraft catering companies. By studying the development status of aviation food， this paper puts forward optimization countermeasures to improve the quality of aviation food.

Keywords： aviation food; optimization; quality

目前，隨著我國(guó)社會(huì)經(jīng)濟(jì)的高速發(fā)展，人們的生活品質(zhì)逐漸提高，對(duì)航空體系的要求已不再局限于舒適度上，而是開始提高對(duì)航空食品的要求。（剩余4167字）