AVSC 2180 Lesson 11 - Lesson 11 Inception of In-flight...

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Lesson 11 Inception of In-flight Services In the fledgling aviation industry, marketing efforts focused on attracting customers from alternative means of transportation, principally the railroad and automobile. Time saving was not always a sufficient incentive to attract customers into the "wild blue yonder." Railroad passengers had multiple options ranging from no frills, low cost coach to more expensive first class tickets with private sleeping berths and five star dining. Once a customer was in the air, it was necessary to make the experience commensurate with other modes of travel and pleasurable. The following photos of railroad passenger accoutrements illustrate the services that the airlines where competing with and how early marketing efforts by the airlines focused on similar amenities for in-flight services. In-flight services began in the 1920's when Imperial Airlines offered a beverage (coffee or tea) and sandwiches as part of their service. Early catering services were slow to develop due to the turbulence at low altitude flight and restricted cabin space. In the mid 1930's the DC3 included a galley and hot meal service began. Technical Developments Space limitations dictated that meals be pre-prepared. The menu was limited and simple. Development of frozen food technology in the 1950s simplified the logistics of in-flight catering significantly. Meals could be pre-prepared, frozen, stored until needed and reheated, in-flight. The cuisine may not have been five-star, but it was consistent. (Consider how many times you eat at a particular fast-food restaurant even though the food may not be your favorite, at least you know what you were going to get.) Meal service was now an expected part of air travel. At first, carriers had in-house food service departments. Increased demand for air travel increased the complexity and logistical problems associated with food services and outsourcing to firms that offered food catering services evolved; for example, the Marriott Corporation, originally the Hot Soppe, a curb side fast food stand in Washington DC. Today the Marriott Corporation is a billion dollar business involved in multiple travel related enterprises. Catering service in-flight is not as simple as re-heating a plate of food and serving it to a passenger. The cabin pressurization required for high-altitude flight affects the odor, taste and texture of foods, the senses are less defined. This factor requires detailed attention to menu planning. Caterers also take into consideration special dietary request such as vegetarian or diabetic and religious restrictions; which have different cost factors than standard fare in addition to the planning logistics involved with delivering them. Early Significance of In-Flight Services
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This note was uploaded on 09/04/2011 for the course AVSC 2180 taught by Professor Brown during the Spring '11 term at Utah Valley University.

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AVSC 2180 Lesson 11 - Lesson 11 Inception of In-flight...

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