Many airlines subcontract ground handling to airports, handling agents or even to another airline. According to the International Air Transport Association (IATA), conservative estimates indicate airlines outsource more than 50 per cent of the ground handling that takes place at the world's airports. Ground handling addresses the many service requirements of an airliner between the time it arrives at a terminal gate and the time it departs on its next flight. Speed, efficiency, and accuracy are important in ground handling services in order to minimize the turnaround time (the time during which the aircraft must remain parked at the gate). Faster turnarounds for lower ground times are correlated to better profits.
Airlines with less-frequent service or fewer resources at a particular location sometimes subcontract ground handling or on-call aircraft maintenance to another airline, as it is a short-term cheaper alternative to setting up its own ground handling or maintenance capabilities.
Airlines may participate in an industry-standard Mutual Assistance Ground Service Agreement (MAGSA). The MAGSA is published by the Air Transport Association (the current version is from 1981) and is used by airlines to assess prices for maintenance and support to aircraft at so-called MAGSA Rates, which are updated annually based on changes in the U.S. Producer Price Index. Airlines may choose to contract for ground handling services under the terms of a Standard Ground Handling Agreement (SGHA) published in the International Air Transport Association (IATA) Airport Handling Manual. Airlines may also contract for ground handling services under non-standard terms.
Most ground services are not directly related to the actual flying of the aircraft, and instead involve other tasks. The major categories of ground handling services are described below.
The primary aim of this service offering is to ensure passenger comfort. While cabin cleaning comprises the bulk of the effort, it also includes tasks such as replenishing onboard consumables (soap, tissues, toilet paper, reading materials) and washable items like pillows and blankets.
Catering includes the unloading of unused food and drink from the aircraft, and the loading of fresh food and drink for passengers and crew. In flight airline meals are delivered at the seats in airline service trolleys. Empty or trash-filled trolley from the previous flight are replaced with fresh ones. Meals are prepared mostly on the ground in order to minimize the amount of preparation (apart from chilling or reheating) required in flight.
While some airlines provide their own catering, others have either owned catering companies in the past and divested themselves of the companies, or have outsourced their catering to third-party companies. Airline catering sources include the following companies:
This includes services on the ramp or apron, such as:
This includes services inside the airport terminal such as:
This service dispatches the aircraft, maintains communication with the rest of the airline operation at the airport and with Air Traffic Control.
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