01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Haikou, China
Airside airline catering, VIP & private jet catering at Haikou (ZJHK / HAK)
HAK (IATA) · ZJHK (ICAO)
Two runways and a wide-body reference code set the ceiling this ramp works to, and it means wide-body cabins board here without a stand-side compromise. AERO GOURMET runs inflight catering and in-flight catering at Haikou (ZJHK) through hi-loader boarding to galley height, with inflight catering at Haikou uplifted straight from the kitchen to the door, airside.
3,600 m
Longest runway
Wide-body
Largest aircraft handled
2
Runways
1
FBO on station
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Haikou
Wide-body inflight catering at HAK
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at ZJHK
Flight catering sealed and logged to the stand at Haikou
The loading window at Haikou runs from the sealed cart at our kitchen to the galley door, and it is held, not guessed at, on every rotation this field takes. Ramp access carries the risk here, so the catering uplift is timed against the apron rather than against the clock alone. Wide-body stands at ZJHK take that window without a second handling step between the cart and the cabin.
Between our kitchen and the stand at ZJHK sit screening, escort and the ordinary traffic of a working apron, and none of it is left to be discovered on the day: we plan the catering uplift against the busiest version of that route, not the easiest one. One coordinator carries the load from seal to signature, so the convoy itself is the managed risk, not the food inside it.
Temperatures are logged twice on every galley catering run at HAK, once when the cart is sealed at the kitchen and again at the handover on the stand, and the two readings travel with the paperwork rather than staying in a file. A signature closes the load at that point, naming the person who received it and the time it happened, which is what a chain of custody has to show when a delegation or an auditor asks for it after the fact.
One coordinator carries the load from the kitchen seal to the stand signature.
Pilot meals and crew meals prepared for Haikou airport
Cargo crew meals produced to the same standard at HAK
Our flight kitchen provisions Haikou from hot production, pastry, a cold larder and a protocol cell held under one roof, run to a HACCP standard rather than to a looser house rule. Airport catering at Haikou draws on that single site rather than on a scattered set of sub-kitchens, which keeps the cold chain unbroken between the seal and the stand. Airport catering in Haikou is built around the two-runway, wide-body ramp it feeds, so production is planned to the rotation rather than to a generic daily batch.
The team behind government flight catering at Haikou is the same named crew on every rotation, carried forward rather than rotated in fresh for each movement. Every member holds security clearance on file and sits on the access list before a delegation is ever confirmed, trained to household service standards and to the paperwork that has to travel with a sealed uplift. That continuity is what lets a protocol officer deal with one team across repeat visits instead of re-briefing a new one each time.
VIP flight catering menus for Haikou (HAK) departures
VVIP catering to a written specification at ZJHK
Aircraft menus at Haikou are written to the cabin, the mission and the season rather than to a single fixed list, so a scheduled rotation and a state movement do not run off the same specification. Inflight catering in Haikou draws on regional produce where the season allows it, from orchard fruit to dairy and fish sourced through the ordinary supply chain rather than through a single named grower. Special meal sets are documented per passenger and per cabin, covering allergen, halal, kosher and medical requirements against the IATA codes rather than a house shorthand. Every specification is filed against the standing order, so a repeat rotation reorders the same menu without redrafting it from nothing.
First & VVIP cabins
First and VVIP cabins at ZJHK are plated to a written specification rather than a generic tray, with caviar and à-la-carte service available on request for a confirmed movement. VIP flight catering here is filed against the standing order, so the presentation is repeated to the same brief on every rotation rather than reinvented for it.
Business cabins
Business cabins at Haikou run multi-choice hot service to a cabin specification, in oven-ready formats sized to the galley fitted to the aircraft, boxed as tray sets rather than loose trays. Crew meals at ZJHK are boxed separately, with cabin crew meals and pilot meals kept apart on the loading sheet so the flight deck set is never confused with the cabin's.
Protocol & dietary
Protocol and dietary requirements at Haikou are documented per passenger, covering household, religious and medical sets including halal and kosher, matched against the full range of IATA special meal codes rather than a shortened list. Inflight catering at HAK produces these sets on a separate line and seals them before they leave it, keeping a dietary tray apart from the standard run at every stage.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering compliance at Haikou, China
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at ZJHK / HAK
Haikou handles a mixed traffic profile across two runways built to a wide-body reference code, which means a scheduled bank, a state delegation and a charter peak can share the same ramp on the same day. That mix turns catering into three different problems at once: a delegation is a documentation problem, a peak wave is a capacity problem, and a repeat rotation is a problem of getting the same specification right every time rather than once.
The uplift reaches the aircraft from our kitchen by hi-loader, boarding straight to galley height rather than being set down at the foot of the stand for a second handling step. Ground handling on the apron works to the same loading sheet our crews carry, so airside delivery at ZJHK is timed to the turnaround rather than run to a separate schedule. Airline catering at HAK, aviation catering in China and airport catering at ZJHK are coordinated off one ops desk rather than several, and inflight catering in China follows the same coordinator from kitchen to stand.
On this station we commit to one named coordinator per rotation, sealed carts from kitchen to galley, and a signed handover at the stand that closes the loading record. In-flight catering at ZJHK is built around that single point of accountability, whatever the mix of traffic on the ramp that day.
Charter flight catering and state missions at HAK
01
Government and state flight catering at Haikou
The 3600 metre runway at this field clears the aircraft types a head of state movement typically uses, which is what makes government flight catering at Haikou workable for a state visit on short protocol notice. Delegations and official movements are documented per passenger by security-cleared staff, with the uplift sealed before it leaves the kitchen and the protocol file closed against the same record.
Government & state flights →
02
Royal and VVIP flight catering at ZJHK
Private airliners in the BBJ and ACJ class board at Haikou on the same wide-body stands a scheduled aircraft uses, which is what lets royal flight catering here run to a household specification rather than a generic VIP tray. Halal sets and other household dietary requirements are produced on request, kept on file between movements so a repeat visit reorders the same brief instead of restating it.
Royal & VVIP flights →
03
Charter and ACMI flight catering at HAK
Across the two runways at this field, the wide-body reference code held here supports a full three-cabin uplift for ACMI and wet-lease operators rather than a reduced charter load. Charter flight catering at Haikou covers group movements and special missions counted against the loading sheet, and charter flight catering at ZJHK is staged in the order the galleys are laid out so a multi-leg rotation reloads without resequencing on the day.
Wide-body charter →
04
Airline and ad hoc catering at Haikou
The wide-body reference code held at this ramp is what lets carriers run Haikou as a genuine outstation rather than a one-off diversion field, with ad hoc airline catering available on short notice alongside the scheduled programme. Outstation catering, diversion catering and technical stop catering at ZJHK move off one duty roster, AOG included, and crew meals in Haikou travel on the same multi-leg rotation as the passenger uplift, with ad hoc catering at HAK covering carriers that fly here only occasionally.
Commercial airlines →
05
Private jet and FBO catering at ZJHK
A wide-body reference code sets the sequencing on this ramp, so business aviation movements are worked around the same loading order as the larger uplift rather than run separately. Private jet catering in China from this kitchen reaches the FBOs on the field and the GA terminal, with FBO catering, business aviation catering and business jet catering held to the same cold chain and paperwork as an airline movement.
Private jets →
FBOs at Haikou
deer jet sanya fbo co ltd haikou branch
Aviation catering reviews from operators at ZJHK
Protocol teams on VVIP catering at Haikou airport
Government flight department
Royal household
Charter operator
Scheduled airline
“Our sports movement through Haikou (HAK/ZJHK) required sports team charter catering on a tight schedule. Final numbers changed late and the team adjusted without making the process difficult. A good partner for sports charter operations. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Adrian — Network Control Coordinator
“We arranged military charter catering at Haikou (HAK/ZJHK) for a non-routine passenger movement. They kept the menu simple, respected the special requirements, and delivered exactly when the aircraft was ready to receive it. Strong support for a demanding operation. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Alain — Flight Support Executive
“For a cargo sector from Haikou (HAK/ZJHK), we arranged cargo crew meals for the operating crew. Meals arrived on time and were packed practically for a working crew rather than over-presented. Simple, efficient, and on time. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Government flight department
Elisa — Air Mobility Coordinator
Haikou (ZJHK / HAK): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 3,600 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | ZJHK |
Business jet catering questions at Haikou (HAK)
Diversion catering and ramp questions at Haikou (HAK)
What operations gets asked every week about Haikou.
Ask operations directly →Does Haikou airport produce halal, kosher and special meals to the IATA SPML codes?
Every special meal set at Haikou is produced against the IATA SPML list, including halal and kosher, and documented per passenger rather than by a general note on the manifest.
Where can VIP, VVIP and government flights get protocol-cleared catering at HAK?
The protocol file kept per passenger is what proves VIP flight catering and government flight catering are handled correctly at HAK, with security-cleared staff named against that same record.
When can I get a quote for airline catering cost at ZJHK?
Once the cabin count, the specification and the loading window are confirmed, the desk returns an airline catering cost for that rotation rather than a published rate.
Is private jet catering delivered to the FBOs and the GA terminal in Haikou?
The ramp coordinator delivers private jet catering to the FBOs on the field and to the GA terminal in Haikou, on the same cold chain as an airline uplift.
Who sets the lead time and how late a specification can change at Haikou airport?
Across a standard rotation the desk asks for the lead time it needs to plan the loading window, and how far in advance that must be confirmed depends on the cabin count, though last minute airline catering is handled where the kitchen schedule allows it.
Commercial aviation catering near Haikou
BAR / ZJQH
Qionghai
China · 88 km from Haikou
Airline & VIP flight catering →
ZHA / ZGZJ
Zhanjiang
China · 173 km from Haikou
Airline & VIP flight catering →
SYX / ZJSY
Sanya
China · 212 km from Haikou
Airline & VIP flight catering →
Charter flight catering quote for ZJHK / HAK
Request a quote
Send us your catering needs for HAK
Haikou (HAK / ZJHK)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Haikou, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Haikou (HAK)