2. In flight Catering
Early 1930’s-start of in-flight catering
Served as distraction( Young stewardess)
FOOD HYGIENE- the most critical aspect
of airline catering.
A packed lunched of assorted sandwiches
& flask of tea- 1st catering food on planes
1936-DC-3 the 1st airplane gallery was
introduced with no electricity to reheat
food.
3. After WWII that an aircraft with generated
electricity and power was introduced.
Heating coffee and keeping meals hot was
already possible.
Pillows- where meals was served.
( Food as a diversion)
4. Caterers
International Fight Catering Association & Inflight Food Service Association – responsible for
the exhibition of new food products for caters
that is presented to different airlines so that they
can choose what they will be serving on board
Caters spend a lot just to in such that they
served products as fresh as it can be.
Caterers and feedback
Strict hygiene
Special meal
As marketing tool
