Airline meal

Airline food refers to the preparation of meals for airline passengers and flight crew on board commercial aircraft and in addition to food also includes the supply of drinks. Leader among the providers of airline food is the Lufthansa subsidiary LSG Sky Chefs with a market share of nearly 30 percent worldwide. Other major competitors are the Do & Co, Gate Gourmet and Servair.

The first plane food was 1928 between Vienna and Berlin.

Preparation

The dishes have been prepared long before the flight by a catering service. Often the court will also frozen by the caterer and thawed before the flight. The food is heated on board the aircraft in the galley usually with steam. For main meals and especially for breakfast on the plane rolls or croissants are often baked. The food is more flavorful than usual on the ground, as the sense of taste decreases in height.

In the early days of commercial aviation, the meals were prepared on board like in a real kitchen, with specially mitflog a cook, for example at Lufthansa. Some airlines such as Austrian Airlines and Turkish Airlines at least business class travelers are still being cared for by a mitfliegenden cooking.

Serve

The food and drinks are mostly dining car ( trolley ) from serving that are driven by flight attendants through the gears. In very small planes or in higher classes no dining car is used. If hot dishes served, first the court and served the drinks to only in a second pass of the flight attendants; the reason for this is the lack of capacity of the dining car. The drinks are bottled or - decanted from cans or cans of place in drinkware and served to the individual passenger - often. The majority of cold drinks comes from beverage carton ( weight). For aesthetic reasons, however, usually served in the upper classes from bottles.

On long distances, it is common practice that in economy class between meals and during the intermission of the staff a greater number of filled plastic cups in the galley are provided for self-service.

Some airlines card to their passengers before serving a menu card, so that they can make their choice in peace.

The quality and selection depends on the airline ( quality and country of origin), the duration of the flight and the class. On the one hand the airplane food has improved in recent years in the face of many competitors, on the other hand, it is particularly on European routes in the face of increased price pressure from several low-cost airlines also clear simple ' become. Meals, the quality is comparable with freshly prepared food in restaurants, are not possible in commercial aircraft since the food is partially 20 hours old. The passengers of the upper class get a completely different ( gourmet ) food that both qualitatively and significantly different from that of the simple class from serving ago; in the upper-class menu to choose from, and it is served in courses.

In the upper classes the airplane food is almost always served on china. Drinks are served in glasses or porcelain cups instead of plastic or paper cups. In the first class meals are served usually on tablecloths. In the upper classes, a more varied range than other classes will be offered to guests, there are significantly more snacks.

Scope

The amount of food depends on the booked class of service and the flight duration. On flights that are too short to serve meals too, are the cold kitchen and possibly small snacks such as peanuts, pretzel sticks or the like usually dishes. served. For short distances, and the latter have no time itself, hot and cold drinks are served.

First and Business Class

In the upscale cabin classes many Airlines flight service begins prior to departure with a glass of champagne or orange juice. After picking up orders will be taken by the flight attendants, where you can choose between several menus of meat, fish or vegetables. Also, the cooking of the steak (eg medium), one can choose. The wine list is extensive, especially in the first, even though they of course can not keep up on the floor with a restaurant. Each course is served individually, you can order every dish a different wine.

Economy class

Nature, extent and quality of the food in economy class (Economy) strongly depend on the airline and country of origin. For example, while large U.S. companies with regard to budgetary constraints have sometimes severely restricted the airplane food for the economy class in recent years (especially domestic), Class a particular offer some airlines from the Middle East and several Asian countries in Economy quality, extensive meal service. The design of the different meals also strongly depends on the country of origin. When airlines from countries where a hot breakfast is a common practice a warm component is often served in Economy Class; otherwise, it usually consists of baked- bread and corresponding covering, fruit, pastries and the like. Lunch and dinner often consist of a small starter, a hot main dish with small side dishes (most airlines can require between two, in a few select between three different main dishes ) and a dessert. On flights to countries with a high proportion of a vegetarian nourishing humans (eg India) by default each offered a vegetarian and non-vegetarian in the rule.

With advanced warning, most companies also offer various special menus instead of the usual catering mostly at no extra charge. To this end, in addition to kosher and other menus for people with other special religious dietary requirements are mainly vegetarian and vegan dishes. Even for people with various food allergies diverse menus. Many companies also allow the appointment of special courts for people with special personal preferences, such as a fruit plate instead of a regular menus. A children's menu instead of the usual board food can be ordered in some societies.

Costs

While most airlines have factored in the cost of food in the fare, the food is paid for by passengers of low cost airlines, but also optional.

Catering codes

Intern provided airlines and caterers various menu combinations and special menus with internationally standardized abbreviations: