TY - JOUR
AU1 - Loretta O’Hara
AU2 - Christopher Strugnell
AB - 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.
TI - Developments in in‐flight catering
JF - Nutrition & Food Science
DO - 10.1108/00346659710161948
DA - 1997-06-01
UR - https://www.deepdyve.com/lp/emerald-publishing/developments-in-in-flight-catering-l1rU7lLxHx
SP - 105
EP - 106
VL - 97
IS - 3
DP - DeepDyve
ER -