Airline catering
Authors
Citation
Asian Architect & Contractor, v.26, no.11, 1997, pp. 82-84
Abstract
Eating is very much part of long-haul air travel. Passengers are increasingly becoming more discerning and demanding when it comes to airline cuisine. Long gone are the days of only one menu option. Now airline caterers have to offer an increased choice and variety of cuisines taking into consideration different medical, dietary and religious requirements. Annabel Mackie speaks to Cathay Pacific Catering's Paul Stuart about the development of what will be the world's largest inflight catering kitchen.
(1) Staff training
(2) Construction
(3) Fact file
(4) Gate gourmet
(5) Factfile
Description
Building Name: Hong Kong International Airport
Building Type(s): Mixed use complexes
Architect: Wong Tung & Partners Ltd.
Subject
Type
Article
Format
Date
1997
Language
en