飞机餐发展历程.doc

概说早期的飞机餐通常以西式为主，但近年一些地区航空公司开始提供地区性的菜式，例如国泰航空供应一些特色中菜。 在中长途的航线，可能会有超过一顿飞机餐，由于时差关系，通常每餐会每隔5至6小时供应，就算当时的所在地并非用餐时间，亦可能在两餐之间提供如杯面等食物。在短程的航线，例如两小时以内的国内或国际航线，则只供应一些小食、点心或三文治及饮品。一些极短程的航线则更只有饮品提供。飞机餐的费用一般已包含在机票价格里。 除餐食外，航空公司亦会提供软性饮料例如汽水、果汁、茶等饮品，及酒精类饮品例如餐酒。部分航空公司的酒精类饮品需额外收费。 编辑本段经济客位飞机餐一般经济客位的飞机餐包括一包如花生之类的餐前小食，正餐以餐盘盛载，由空中服务员一次分发予乘客。一般包括头盘或沙律，以肉类例如牛或鸡肉作主菜，伴以饭、面或意大利粉，亦有蛋糕等甜品，部分航空公司更会以冰淇淋作甜品。餐后会供应咖啡或茶。 编辑本段头等/商务客位飞机餐头等及商务客位的飞机餐，在菜式上比经济客位较为多元化，餐前小食亦是花生之类，头盘及主菜像餐厅般以碟盛载，由空中服务员依次端上。头盘除西式外，亦可能有寿司等，部分航空公司有餐汤供应，主菜亦与餐厅类似，例如牛柳，亦有较精致的甜品，餐后亦供应咖啡或茶。 香港的国泰航空曾经在头等及商务客位供应过中式老火汤、煲仔饭、姜汁撞奶等中式食品。 编辑本段特别飞机餐如果乘客有体质或宗教需要，一般可于出发前24小时通知航空公司准备。特别飞机餐包括儿童餐、供糖尿病等慢性病乘客享用的低盐或低糖餐、素食餐、特别宗教要求例如犹太教或回教餐等。 编辑本段如何更好的享受飞机餐1.对于乘客而言，怀着愉悦的心情品尝食物，你会发现另有不同。 2.常喝水，它能让味觉保持敏锐，这也是空姐在送餐前经常送水的原因。 3.因为气压的原因，体内的气体会膨胀，所以像可乐这样的碳酸饮料少喝。 4.不宜吃得太饱，因为在高空消化液分泌会减少。 5.如果在饮食上有特殊的要求，比如糖尿病人、素食者，可以及早与航空公司联系，航班能提供特殊餐。 编辑本段新趋势由于燃油价格上升等因素，航空公司需要在其他方面减轻成本。飞机餐，甚至小吃都要额外收费。这不但在见于低成本航空公司，更逐渐扩大到传统航空公司。头等舱的飞机餐：历史，现状及未来Luxury of the Eating in the Air早期的飞机餐一封寄给维珍大西洋航空公司(Virgin Atlantic)的投诉信轰动了整个民航业。事故的重点在于一位乘客从孟买飞往伦敦希思罗机场时，不满维珍大西洋航空飞机餐的品质。随着生活水平的提升，乘客对航空服务有更高的要求。尤其是在飞机餐饮这一方面，乘客的口味间接影响了他们对航空公司的选择。根据国际旅行餐饮协会(International Travel Catering Association)的报告，飞机餐已成为乘客在选择哪一家航空公司时排在前三名的考量因素。乘客的整体飞行体验与飞机餐的好坏有直接的关联。飞机餐的变迁来自于早期的飞行习惯。早期飞机的内部结构不适于进食。因为早期飞机内部还没有能调节气压的设备，所以飞行员一定要降低飞机飞行的高度。在低高度下飞机必须承受巨大的气流，这就使乘客在机舱里面临颠簸、寒冷及吵闹的飞行体验。美国联合航空公司在1963年首先提供了飞机餐，给民航业的餐饮服务开启了新篇章。起初飞机餐的客户群对准富豪与名人。飞机餐被航空公司打造成奢侈品的象征，所以能享受到这项服务的只有富豪与名人。到了六零年代，航空公司为了应对飞机餐的需求便开始把飞机餐承包给大规模的餐饮商。如今，飞机餐的筹备还是由大型餐饮商包办。它们不眠不休地在机场附近的大厨房里烹调美味的飞机餐，为了不断满足乘客的口味。餐饮商把飞机餐烹煮一遍，然后把它们运输到飞机。到了进食时间，空服人员便将飞机餐加热，端给乘客。大部分的飞机餐中，鸡肉是不可或缺的。因为鸡肉在加热后还保留着水分，所以不会失去肉的弹性，适合用于飞机餐。高档飞机餐单当民航飞行普遍化，乘客对飞机餐的要求不只停留于鸡肉餐。高要求的乘客愿意自掏腰包，为了就是享受头等舱的美味食物。这趋势使得航空公司不惜一切聘请名厨协助它们设计飞机餐单，为了就是满足高要求的乘客。航空公司也将这高品质的飞机餐单作为宣传工具，吸引新乘客和保留现有乘客群。在这竞争激烈的民航业里，飞机餐不再是拿来填饱肚子的餐饮。它已演变成是一种飞行的享受。新加坡航空公司新航就是一个很好的例子。它们设置了一个“国际烹饪顾问团”(International Culinary Panel)向乘客推荐高品质的飞机餐单。“国际烹饪顾问团”里都是享誉世界的名厨，如：阿尔佛雷德柏特尔（Alfred Portale），乔治布朗克（George Blanc），马修摩伦（Matthew Moran），梁兆基 (Sam Leong)，桑吉夫卡普尔（Sanjeev Kapoor），苏珊龚恩（Suzanne Goin），村田吉宏（Yoshihiro Murata）及朱俊（Zhu Jun）。这几位名厨不但为新航设计餐单，也为新航的头等舱乘客提供个性化的飞机餐烹调服务，使乘客享受自己喜欢的名厨烹调的飞机餐。伊比利亚航空公司伊比利亚航空的飞机餐单来头也不小。它们聘请了米其林星级认可的名厨把飞机餐单改头换面。一共有四位来自西班牙各地的名厨，每一位都有两颗米其林星级。这“八星级”的认可也被伊比利亚航空采用为宣传工具，为了就是要吸引更多头等舱的乘客来尝试它们独特的地中海风味餐单。法国航空公司法航也聘请米其林星级认可的法国名厨来设定它们头等舱飞机餐单。名叫Servair Culinary Studio的法航餐单是由Jacques Le Divellec，Jol Robuchon及 Guy Martin等名厨精心研制的。这几位米其林星级认可的名厨为法航的头等舱餐单增添了不少“味道”。餐饮商的演变高品质的飞机餐已经是一种普遍的趋势。为了满足乘客的需求，首先要从烹调飞机餐的餐饮商入手。餐饮商必须随着飞机餐的改变而调整生产飞机餐的过程。提供给奥地利航空公司及土耳其航空公司的奥地利餐饮商，Do & Co就是一个例子。Do & Co改进了整个的生产程序。以前飞机餐的生产过程和汽车的生产过程很相似，采用的是精益生产系统。长期的精益生产系统程序会降低员工的工作积极性，最终影响飞机餐的品质。Do & Co的总裁表示，如果员工一直烹调同种食材，到了一定阶段，他们就提不起精神做出最完善的飞机餐。为了保证飞机餐的品质，Do & Co转变了生产流程。现在Do & Co聘请更多的员工来烹调和准备更多样的飞机餐。这样一来，生产流程不会变得枯燥同时又能提高飞机餐的生产质量。Do & Co还不断推出空服人员的培训课程。为的是提升空服人员对飞机餐的认识以及在飞行时如何正确准备与呈上飞机餐。餐饮商的转变也给航空公司提供宣传的良机。奥地利航空公司获得Skytrax最佳商务舱餐饮就是一个很好的例子。这不但提高了奥地利航空公司的声誉，也给Do & Co一个宣传它们得奖飞机餐的机会。餐饮商的转变不仅是应对飞机餐的需求，也是整个飞行体验的重要环节。“飞行厨师”根据一项英国航空公司的报道，人的味觉会随着在高空飞行而失去原有的功能。其他等因素，如飞机内的气压、湿气、震动声及飞行时差也会影响乘客对飞机餐的感受。此外，空服人员在再次加热飞机餐时也会损坏食材的品质。因此，乘客就无法品尝到原汁原味的飞机餐。即便是由最好的名厨所设计的飞机餐单也发挥不出其价值。为了克服这个问题，土耳其航空公司及阿联酋联合航空公司在一些指定的头等舱内推出了“飞行厨师”服务。这新的服务概念就像是把厨房与厨师给带上云端，为了就是要在飞机上现场烹调飞机餐，使乘客品尝到飞机餐真正的原味与鲜美。阿联酋联合航空公司阿联酋联合航空打算引进曾经在酒店及餐馆操刀的资深厨师加入“飞行厨师”的行列。阿联酋联合航空能进行这项大规模投资是因为它有资金丰厚的阿拉伯联合酋长国撑腰。在高空烹调食材有一定的难度。主要困难在于飞机上的烹饪仪器。由于飞机上采用的是蒸汽烤箱，而蒸汽烤箱的烹调时间会比一般烤箱要久。“911事件”后的一项飞行安全措施也使得厨师们不能把地面厨房所用的大刀带上飞机，所以必须使用比较小的刀子切菜。总而言之，“飞行厨师”还是能烹调出美味的飞机餐，但是所花的烹调时间会比在地面厨房要久。阿联酋联合航空也引进新的烹饪设备如电磁炉以及阿联酋联合航空公司自己研发的省水热水器。这些新的烹饪设备不但能协助“飞行厨师”，也能帮航空公司提高飞机餐的品质。阿联酋联合航空的资深“飞行厨师”都会接受Thomas Ulher名厨的培训。Thomas Ulher是三届IKA烹饪大赛的金牌得主。“飞行厨师”不仅是在飞机里烹调飞机餐，他们也替阿联酋联合航空的头等舱乘客研发了一份叫Mezoon Grille的新飞机餐单。土耳其航空公司土耳其航空公司也在旗下来往伊斯坦布尔与纽约的航线推出了“飞行厨师”服务。土耳其航空公司在2004年后开始投资提升公司形象，不仅加入了星空联盟，也赞助了顶尖的欧洲足球队如曼联（Manchester United F.C.）及巴塞罗那(F.C. Barcelona)。这大大提升了土耳其航空公司的声誉，也吸引更多乘客选择土耳其航空。土耳其航空公司的“飞行厨师”都是由之前所提到的Do & Co 餐饮商所栽培出来的。目前，土耳其航空公司打算把这项“飞行厨师”的服务推广到飞往香港、芝加哥及东京的航线，为了把这项服务的好处带给更多的乘客。电子点飞机餐服务电子点飞机餐服务也是一种飞行的新体验。目前大部分的飞机餐都是在规定的时间才能为乘客送上。可是，每位乘客的食欲有所不同，想进食的时间也有所差别。所以这项服务能随着乘客的个人情况，随心触摸电子设备就能点到想要品尝的飞机餐。全日空航空公司全日空航空公司把这项电子点飞机餐服务安装在公司旗下的波音777级与波音767级的飞机里。全日空航空采用的是松下（Panasonic AvionicseX2）的机上娱乐（In-Flight Entertainment）系统。这系统不但能给全日空航空的头等舱及商务舱的乘客带来个人娱乐项目，它也有点飞机餐的功能。乘客只需触摸眼前的个人娱乐系统屏幕，就能点他们想品尝的飞机餐。空服人员收到订单后，会马上把飞机餐加热并送到乘客面前。这项便利的服务带给乘客另一层的飞行享受。美国维珍航空公司美国维珍航空公司采用的是“Red”个人机上娱乐系统来点飞机餐。娱乐的同时，乘客也能随时通过机上娱乐系统的屏幕来点飞机餐饮。这个系统还有信用卡付账功能，让乘客为飞机上的餐饮付费。转账过程顺利结束后，空服人员便会把乘客所订购的飞机餐饮送到他们的面前。The beginning of sky mealsThe infamous incident of the complaint letter addressed to Sir Richard Branson regarding the quality of an in-flight meal served on a Virgin Atlantic flight between Mumbai and Heathrow created a buzz in the aviation industry. This instance also highlighted the growing importance of in-flight meals in the todays airline service industry. Passengers are becoming more discerning in choosing who to fly with, and in-flight meals have become a deciding and differentiating factor.An airline meal or in-flight meal is a meal served to passengers onboard a commercial airliner. These meals are prepared specifically for this purpose by special airline catering services. Reports from the International Travel Catering Association (ITCA) stated that the standard of in-flight catering is progressively becoming one of the top three deciding factors for the passengers. The quality of the in-flight experience has become a critical component for airlines as a passenger will always recall the experience he or she had with the food and drinks onboard the flight.The evolution of in-flight meals was not all colourful and nice. To begin with, airplane was hardly a decent place to have a meal. In the early days, aircraft cabins were not pressurized, which forced the pilots to fly their airplanes at a lower altitude. Usually, at that altitude, heavy turbulences were common sight, which made the flying experience bumpy, cold, and loud. The first kitchens for serving in-flight meals were established by United Airlines in 1936. In-flight meals were also used by commercial airliners back then to evoke a sense of luxury by displaying images of passengers dining off high-end cutlery in the sky. As commercial flight was an expensive novelty, this red-carpet treatment had made flying exclusively for the rich and famous.By the 1960s, mass catering companies owned or leased by major airlines, or established hotel and restaurant chains were roped in to provide for the in-flight meal catering service for commercial airliners. By now, all in-flight meals are prepared in huge kitchens, commonly know as in-flight facilities or food factories, which are strategically located near airports. They operate on 24 hours a day, seven days a week, and 365 days a year system to provide for the growing air traffic. These pre-cooked in-flight meals are then loaded onto the aircrafts, which will be reheated on board the flight by the flight attendants, before dispatching them to the passengers. Often or not, chicken is always on the menu because of its ability to retain moisture and the tenderness better than red meat, even after reheating.Michelin-star worthy menu in the airAs air travels become more popular, the taste bud of the passengers become pickier, and they will not be satisfied just by having chicken served to them on board the flight. Increasingly, more passengers are willing to fork out more cash to rise above the economy class to get a better meal onboard. The adage of you get what you pay for is well alive even in the skies.To cope with the increasing taste savvy passengers, major airlines have gone to the extent of recruiting renowned chefs to design menus for first class passengers. This can be attributed a phenomenon that is similar to Las Vegas casinos hiring celebrity chefs to help entice the high rollers. The stereotype of inedible in-flight meals appears to be the thing of the past. In todays highly competitive aviation industry, airlines have to rise above their competitors in providing for the best in-flight experience to retain passengers loyalty. The key to a positive in-flight experience rest on the heavy investment by the airliners on their in-flight menus, which is often cited by roping in top-rated chefs in designing their menus Take Singapore Airlines as an example. They have a selection of exquisite menus created by renowned chefs from its International Culinary Panel, consisting of Alfred Portale, George Blanc, Matthew Moran, Sam Leong, Sanjeev Kapoor, Suzanne Goin, Yoshihrio Murata, and Zhu Jun. These globally acclaimed chefs also provide for the Book the Cook service to allow first class passengers to state their preferences for their meals, and it will prepared by the chefs before their departure.Similarly, Spanish Iberia Airlines has overhauled their in-flight menu with the help of Michelin-starred chefs. Iberia Airlines has contracted four culinary advisors from different regions of Spain with a total of eight Michelin stars between them. Their recognitions were utilized as a marketing tool to draw in more passengers for the airline. The campaign calls for the only eight stars restaurants in the world to promote their new Mediterranean menus for their first class passengers.Air France also has some of the biggest names in French culinary to add to the prestige of their in-flight menu. Michelin-starred chefs were enlisted to design a menu called Servair Culinary Studio to cater to its first class passengers. Big names such as Joel Robuchon, Guy Martin, and Jacques Le Divellec are no strangers to the list of Michelin-starred chefs, which add more favours into Air Frances in-flight menu.These globally-acclaimed chefs help airlines design in-flight meals that perform at high altitude, but they have noted that these palates weaken in pressurized air cabins. Inevitably, this means in-flight meals needs to be made a more flavourful and seasoned than they would be on the ground. It is also interesting to note that Middle Eastern and Asian airlines in-flight meals are often given high rating. As in-flight meals are notorious for being bland, perhaps it is the use of these strong eastern flavours and spices that is contributing to their popularity by their exotic flavours.Meeting the demands from the skiesThe increasing demand of quality in-flight meals across various airlines puts pressure on the ground crew of the in-flight meals catering service in transforming its operation to meet the growing demand. One example will be the Austrian catering company DO & CO serving Austrian Airlines and Turkish Airlines. Skytrax had reported that there was an increase in customer satisfaction for Turkish Airlines since DO & CO was hired.DO & CO has transformed the production process of food served onboard. Previously, catering company focused on a system of lean production, similar to the production process of assembling a car. However, in-flight meals should not be prepared in this manner. It is because good qual