Essay On Airline Food

These days, in-flight food is typically derided for its blandness and stinginess. However, airline food has a fascinating history from the earliest commercial flights and even today, in-flight catering represents an important multi-billion-dollar segment of the aviation segment. In the 1920s, when the commercial airline industry just started, passengers had to pack their own lunch boxes as in-flight meals. Till the early 1930s, only lap trays were available rather than tables. Coffee was brewed onboard to provide the passengers with beverages and in-flight meals were purchased from fine restaurants and hotels. The meals were kept warm by using piped water or glycol heated by the engines, and served on china and linen with real cutlery.

By the late 1930s, the problems with quality control and timeliness of food

If the variety of meals available is unable to satisfy the demands of the passengers, customer’s dissatisfaction ensues. Complicating this challenge is the availability of the large selection of meals, including diabetic, gluten-free, Hindu, kosher, lacto-ovo vegetarian, low-fat, low-sodium, Muslim, lactose-free, vegan and vegetarian. Efforts are made to serve in-flight meal that is consistent with a typical meal.

In recent years, in order to cater the demands of the passengers, airlines have provide a wide varieties of choice for them to choose from. They have incorporate more buy-on-board and pre-order options, there are more flexibility in meeting the demands of the customers.

In 2013, the Japan Airlines’ recent partnership with fast-food giant Kentucky Fried Chicken (KFC) is an overwhelming success. Rather than focusing on developing premium cuisine, Japan Airlines has proved that there is still customer demand for the fast and familiar. Beforehand, the Japan Airlines also collaborated with other fast food chains (MOS Burgers, Yoshinoya) before. (Airline Catering International 2013 Issue, Fast