Table of Content

1 INTRODUCTION
1.1 Study Assumptions
1.2 Scope of the Study


2 RESEARCH METHODOLOGY


3 EXECUTIVE SUMMARY


4 MARKET DYNAMICS
4.1 Market Overview
4.2 Market Drivers
4.3 Market Restraints
4.4 Porter’s Five Forces Analysis
4.4.1 Threat of New Entrants
4.4.2 Bargaining Power of Buyers/Consumers
4.4.3 Bargaining Power of Suppliers
4.4.4 Threat of Substitute Products
4.4.5 Intensity of Competitive Rivalry


5 MARKET SEGMENTATION
5.1 Food Type
5.1.1 Meals
5.1.2 Bakery and Confectionary
5.1.3 Beverages
5.1.4 Other Food Types
5.2 Flight Type
5.2.1 Full-service Carriers
5.2.2 Low-cost Carriers
5.2.3 Hybrid and Other Flight Types
5.3 Aircraft Seating Class
5.3.1 Economy Class
5.3.2 Business Class
5.3.3 First Class
5.4 Geography
5.4.1 Asia-Pacific
5.4.1.1 China
5.4.1.1.1 Aircraft Seating Class (Value)
5.4.1.1.2 Flight Service Type (Value and Volume)
5.4.1.1.3 Food Type (Value)
5.4.1.2 Japan
5.4.1.2.1 Aircraft Seating Class (Value)
5.4.1.2.2 Flight Service Type (Value and Volume)
5.4.1.2.3 Food Type (Value)
5.4.1.3 India
5.4.1.3.1 Aircraft Seating Class (Value)
5.4.1.3.2 Flight Service Type (Value and Volume)
5.4.1.3.3 Food Type (Value)
5.4.1.4 Australia
5.4.1.4.1 Aircraft Seating Class (Value)
5.4.1.4.2 Flight Service Type (Value and Volume)
5.4.1.4.3 Food Type (Value)
5.4.1.5 New Zealand
5.4.1.5.1 Aircraft Seating Class (Value)
5.4.1.5.2 Flight Service Type (Value and Volume)
5.4.1.5.3 Food Type (Value)
5.4.1.6 Indonesia
5.4.1.6.1 Aircraft Seating Class (Value)
5.4.1.6.2 Flight Service Type (Value and Volume)
5.4.1.6.3 Food Type (Value)
5.4.1.7 Thailand
5.4.1.7.1 Aircraft Seating Class (Value)
5.4.1.7.2 Flight Service Type (Value and Volume)
5.4.1.7.3 Food Type (Value)
5.4.1.8 Malaysia
5.4.1.8.1 Aircraft Seating Class (Value)
5.4.1.8.2 Flight Service Type (Value and Volume)
5.4.1.8.3 Food Type (Value)
5.4.1.9 Rest of Asia-Pacific
5.4.1.9.1 Aircraft Seating Class (Value)
5.4.1.9.2 Flight Service Type (Value and Volume)
5.4.1.9.3 Food Type (Value)
5.4.2 Middle-East
5.4.2.1 United Arab Emirates
5.4.2.1.1 Aircraft Seating Class (Value)
5.4.2.1.2 Flight Service Type (Value and Volume)
5.4.2.1.3 Food Type (Value)
5.4.2.2 Saudi Arabia
5.4.2.2.1 Aircraft Seating Class (Value)
5.4.2.2.2 Flight Service Type (Value and Volume)
5.4.2.2.3 Food Type (Value)
5.4.2.3 Qatar
5.4.2.3.1 Aircraft Seating Class (Value)
5.4.2.3.2 Flight Service Type (Value and Volume)
5.4.2.3.3 Food Type (Value)
5.4.2.4 Israel
5.4.2.4.1 Aircraft Seating Class (Value)
5.4.2.4.2 Flight Service Type (Value and Volume)
5.4.2.4.3 Food Type (Value)
5.4.2.5 Egypt
5.4.2.5.1 Aircraft Seating Class (Value)
5.4.2.5.2 Flight Service Type (Value and Volume)
5.4.2.5.3 Food Type (Value)
5.4.2.6 Oman
5.4.2.6.1 Aircraft Seating Class (Value)
5.4.2.6.2 Flight Service Type (Value and Volume)
5.4.2.6.3 Food Type (Value)
5.4.2.7 Rest of Middle-East
5.4.2.7.1 Aircraft Seating Class (Value)
5.4.2.7.2 Flight Service Type (Value and Volume)
5.4.2.7.3 Food Type (Value)


6 COMPETITIVE LANDSCAPE
6.1 Vendor Market Share
6.2 Company Profiles
6.2.1 Air China
6.2.2 Gategroup
6.2.3 The Emirates Group
6.2.4 Cathay Pacific Catering Services
6.2.5 LSG Sky Chefs
6.2.6 Aerofood ACS
6.2.7 JAL Royal Catering
6.2.8 Newrest International Group
6.2.9 Ambassadors Sky Chef
6.2.10 SATS LTD


7 MARKET OPPORTUNITIES AND FUTURE TRENDS