- airmail. Davis, Terry; Cheng, Lauren; Gilboa, Donna T.; Sloan, Elaine; Millson, Beverly // Conde Nast Traveler;Jul2006, Vol. 41 Issue 7, p24
Several letters to the editor are presented in response to articles in previous issues including "AIRLINE Kitchen Confidential," by Barbara S. Peterson in the March 2006 issue, "FIRST PERSON," by Roland Tec in the April 2006 issue, "FAMILY Travel Grows Up," in the March 2006 issue, and about...
- Letters. Somaiya, Aditya; Bailey, Alan; McKay, Adrian; Reid, Christopher M.; Taylor, Ashley // Business Traveller (Asia-Pacific Edition);May2012, p8
Several letters to the editor are presented including those about the uncaring attitude of Emirates airlines, food served by Thai Aiways and the new international airport on the Indonesian island of Lombok.
- IW READER FEEDBACK. Gromer, Jory; Taylor, Christopher // Industry Week/IW;Dec2006, Vol. 255 Issue 12, p9
Two letters to the editor in response to articles in the November 2006 issue including "How Level Is Your Playing Field" and "Leaky, Sneaky and Cheeky" are presented.
- Letters. Morrow, C.; Dorian, Chris; Baer, Michael; Diamond, Alec; Barnes, Francesca // Business Traveller (UK/Europe Edition);Sep2011, p20
Several letters to the editor are presented in response to articles in previous issues including "101 hotel hates" in the May 2011 issue, one on the Krisflyer program of Singapore Airlines and another on the food choices offered by British Airways.
- 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...