الفهرس 
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Abstract
The current study aims to study flight catering supply chain practices and their effects on food and beverage quality in EgyptAir. The population of this study was the managers and employees who work in production and catering management in operation sector at In-Flight Service EgyptAir Company. A stratified random sampling was applied in the current research. To achieve the study aim a quantitative method was used to collect the data. A self-administered questionnaire was conducted. A total of 220 questionnaire forms were distributed to managers and employees. The valid forms were 180 forms, which represent 81.8% from the distributed forms. SPSS V. 25 was used to analyze the data. The results showed that the supply chain practices and food and beverage quality were applied less than standard levels. The findings also revealed that strategic alliance, customer focus, information sharing, information quality, information technology, lean system, and logistics integration had a significant effect on food and beverage quality. Furthermore, there were statistically significant differences between males and females, and respondents’ experiences regarding perceiving food and beverage quality. The implication of these findings for the industry and future research are being deliberated as well. The study recommended that managers and staff should adopt supply chain management as a strategic function for improving service effectiveness and food and beverage quality.