Transportation:Airline Catering
Passengers need to be served breakfast, lunch and dinner 13,000 meters in the air. The challenge is to prepare meals that can be served hot and efficiently, as well as taken into consideration of specific passenger's health and culture requirements. This is a challenge that requires precise menu planning and experienced team of chefs, and expert food handlers to transport and load the meals to the waiting aircraft.
- Added：2006
- Country：Australia
- Duration：16
- Time of update：2011/3/11 15:03:55