Developments in in‐flight catering
Loretta O’Hara
(Consumer Studies Division, University of Ulster, Newtownabbey, Northern Ireland, UK)
Christopher Strugnell
(Consumer Studies Division, University of Ulster, Newtownabbey, Northern Ireland, UK)
2673
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.
Keywords
Citation
O’Hara, L. and Strugnell, C. (1997), "Developments in in‐flight catering", Nutrition & Food Science, Vol. 97 No. 3, pp. 105-106. https://doi.org/10.1108/00346659710161948
Publisher
:MCB UP Ltd
Copyright © 1997, MCB UP Limited