The current research aims to assess the implementation of flight catering Supply Chain Practices (SCPs) and their effects on food and beverages quality in EgyptAir. The population of this study comprises the managers and employees who work in production and catering management in operation sector at In-flight Service EgyptAir Company. A stratified random sample was applied in the current research. 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 SCPs and F&B quality were applied less than standard levels. The supply chain practices as strategic alliance, customer focus, information sharing, information quality, information technology, lean system, logistics integration had a significant effect on food and beverages quality. The implication of these findings for the industry and future researches are being deliberated. Finally, this study intends to fill the research gap and evaluate how applying SCPs have a potential to provide contributions to F&B quality at In-Flight Service Egypt Air Company.