- CA One Adds Inflight. // FoodService Director;07/15/99, Vol. 12 Issue 7, p26
Announces that the CA One Services company began its inflight catering contract with US Airways. Details on the contract between the two companies; Challenges for CA One; Comments from Assistant Inflight Manager Paul Scherrer.
- Getting Less for More. Peterson, Barbara // Conde Nast Traveler;Jan2004, Vol. 39 Issue 1, p70
This article focuses on the increasing trend among airlines in the U.S., towards fare-hike and fees levy. In an effort to cut their annual $2 billion food tab, many airlines now charge for meals. On domestic flights in the U.S., $7 for breakfast, usually a croissant or yogurt and $10 for a salad...
- Fly the hungry skies: Give us airline food we can swallow. King, Paul // Nation's Restaurant News;09/30/96, Vol. 30 Issue 38, p16
Reports on the trend among airlines to cobrand with food manufacturers to fill up their foodservice segment. Examples of cobranding deals between airlines and food companies; Criticism of move by some airlines to eliminate meals on flights.
- Why coach airline service isn't likely to improve. Perkins, Ed, // Consumer Reports Travel Letter;May97, Vol. 13 Issue 5, p99
Explains the reasons why coach airline services are not expected to improve their services in the near future. Million-dollar offer made by an inflight catering company regarding the effect of improved meals on passengers; Nullification effects of competition.
- Thought for food. Boisclair, Marc; Nichols, Don // Restaurant Business;07/01/97, Vol. 96 Issue 13, p22
Focuses airlines' efforts to attract more customers by offering of fancy meals. United Airlines' introduction of a menu on its transcontinental flights; Delta Air Lines offering of dishes based on recipes from famous European chefs; American Airlines' Bistro program on short-haul flights;...
- High-level cuisine. Smith, Clint // Restaurant Business;07/01/98, Vol. 97 Issue 13, p98
Reports on various strategies of United States airlines to boost their food service. Delta's partnership with steakhouses to offer steak cuisine to its coach customers on domestic and international flights; US Airways' offering to Envoy class travelers a choice of four entrees and hors...
- Security `It's everyone's job'. Schechter, Mitchell // Food Management;Jan1998, Vol. 33 Issue 1, p24
Focuses on the impact of tightened security measures at airlines on inflight food service. Description of the security checks that airline passengers undergo; Comment by Darwin Day, director of employee policies and programs for LSG Sky Chefs; Features of the security procedures undergone by...
- What's on the menu? Brown, Ann; Gray, Valerie Lynn // Black Enterprise;Oct97, Vol. 28 Issue 3, p136
Discusses in-flight dining. Time of food serving in airlines; Meal planning of airlines; Regulations followed by the airlines in meal preparation.
- Airline food: Time to brown-bag it? // Consumer Reports;Oct97, Vol. 62 Issue 10, p7
Focuses on airline food. Less food being offered by airlines; Faint signs that food is improving; Rise of airport eateries; Observations of passengers.