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Developments in in‐flight catering

Developments in in‐flight catering Notes the increasing expectations of passengers with regard to in‐flight meals, tracing the development of in‐flight meals from the 1920s up to the present day. Considers innovations such as Lufthansa’s introduction of a gate buffet service for passengers, and lists the factors the airlines need to bear in mind such as: passenger specification, e.g. ethnic origin, effects of delay on loading meals on to the aircraft and balance of the menu in terms of dietary requirements, etc. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Developments in in‐flight catering

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Publisher
Emerald Publishing
Copyright
Copyright © 1997 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346659710161948
Publisher site
See Article on Publisher Site

Abstract

Notes the increasing expectations of passengers with regard to in‐flight meals, tracing the development of in‐flight meals from the 1920s up to the present day. Considers innovations such as Lufthansa’s introduction of a gate buffet service for passengers, and lists the factors the airlines need to bear in mind such as: passenger specification, e.g. ethnic origin, effects of delay on loading meals on to the aircraft and balance of the menu in terms of dietary requirements, etc.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Jun 1, 1997

Keywords: Airlines; Diet; Food industry

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