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New Improvements to JAL Executive ClassMeal ServicesJapan Airlines (JAL)is improving the mealservice in JAL ExecutiveClass Seasons - theairline’s internationalbusiness-class - by increasing meal choiceand creating a more intimate individual-focusedservice.During 2007, the followingimproved service will be gradually introducedto all of JAL’s US routes (excludingHawaii), starting with the airline’s Narita- Chicago daily flight from July 1 2007.In 2008, the improvements will also beintroduced onto selected Europe routes.For the first meal, Japan Airlines offers itsinternational business class passengers achoice of Japanese or Western full-coursemenus. Passengers choosing the Westernmenu can select from two entrees, one ofwhich is a JAL Healthy Menu Selection: alow calorie, nutritionally balanced optionfor the health-conscious.Alternatively passengerscan savor the seasonally changingflavors of the `haute cuisine of Japan’:the traditional Kyoto-style menu known askaiseki-ryori. Kaiseki-ryori uses the freshestseasonal ingredients and usually includesa number of small dishes that have beensteamed, simmered or grilled. At the moment,only one main dish is available topassengers who select the Japanese menufor their first meal. Starting July on the Chicagoroute, JAL will double the number ofJapanese main dishes offered, increasingpassenger choice. Passengers will be ableto choose either a fish or meat for theirmain dish. The Japanese menu from Julywill be a mouth-watering choice of eitherdeep-simmered beef in sweet soy sauceor grilled fillet of flounder with spicy teriyakisauce and sesame teriyaki sauce.The main courses will be changed eachseason. From August, the first meal willbe improved further, when the first courseof the Japanese menu is changed from itscurrent 3 dishes to a new selection of 8small dishes. Called shunmisaisai , passengerwill be able to enjoy in full the colorsand tastes of each season. For example,this summer passengers will be ableto enjoy such items as scallop and leekwith a miso vinegar sauce, and simmeredeggplant with minced chicken sauce. Furthermore,carts will no longer be usedby cabin attendants in JAL business classwhen serving meals. Instead each mealwill be carried to passengers as it wouldbe in a restaurant. This will help createa quieter, more comfortable atmospheremaking it easier for passengers to relax.At present more than one cabin attendantmay tend to the needs of an individualpassenger. To increase the level of customercare and attention on board, eachpassenger will be looked after as muchas possible by the same cabin attendantfrom the time of boarding to disembarkation.The supervisory role of the Kyoto Cuisine“Mebaekai’ will also be expandedduring 2007 to cover even more flightsdeparting from Japan to ensure that theJapanese meals served onboard JAL areof the highest quality. Found throughoutJapan, “Mebaekai” are special associationsof long-established restaurants set upwith the purpose of maintaining and promotingtraditional Japanese cooking techniquesand cuisine. When departing fromTokyo, the Japanese menus offered in firstclass on all flights, and business class onnumerous routes have already been speciallycreated under the supervision of the“Mebaekai”. During 2007, this will be extendedto cover more international flightsdeparting Tokyo, and for the first time,international flights departing Osaka andNagoya. The improvements will enableJAL to provide a more intimate, individualfocusedservice and will take hospitalityon board JAL to even greater heights.rate of 10% to 15% from the usual pricesto entice more tourist arrivals from Aseancountries and even tourists from China,India and Korea. “These offers would enablemore foreigners to better plan theirMalaysia Airlines (MAS) has introduced travel to Malaysia and improve the turnoverfor tourism related services in Malay-some 250 travel packages to people fromAsean countries to come to the country sia,” said Abdul Rashid. Customised packagesinclude a 3days/2nights Malaysianin conjunction with Visit Malaysia Year2007. A joint collaboration between experience to popular tourist attractionsMAS, the Tourism Ministry and selected such as Genting Highlands, Penang andAsean tour agencies, the initiative is Langkawi with accommodation, mealsaimed at promoting Malaysia as a value and return flight tickets included. Abdulfor money destination, said MAS CommercialDirector Datuk Abdul Rashid Khan. marketing the packages, investing moreRashid said MAS had been aggressivelyHe said MAS had made available more than RM6mil in television and print commercialsin Asean countries. The improve-than 2.5 million seats until year-end to accommodatethe anticipated surge in touristsas a result of the attractive new pack-intimate, individual-focused service andments will enable JAL to provide a moreages. “Starting from as low as US$108 will take hospitality on board JAL to even(RM380), the packages offer a discounted greater heights.CSA Introduces Online Check-inand Other New FeaturesStarting June 18, passengers flying withCzech Airlines (CSA) have had the optionof checking in for their flights onlineat www.czechairlines.com . This serviceis currently limited to flights originatingin Prague , Paris and Amsterdam . Thenew option will significantly expedite thecheck-in process and passengers who havechecked in online will be able to bypass thecheck-in counter at the airport and they willbe able to go directly to the passport andsecurity check. The airline has also rolledout a new online booking and ticket purchasingsystem and redesigned its website.The online check-in feature allows passengersto check in for their flight, select a seatand print a boarding pass – all over theinternet, without having to leave the comfortof their home or office. At the airport, passengerswho have checked in online canbypass the check-in counter and go directlyto passport and security control. With thisconvenience, travellers can arrive at the airportas late as just 35 minutes before thescheduled departure time of their flight. Theonline check-in feature can also be used bypassengers with luggage that needs to bechecked. They do this by simply droppingoff their luggage at a special ‘baggagedrop-off’ counter and then continuing on tothe passport and security check. Czech Airlinesis the first Czech air carrier to offer thisservice. In addition, there are seven foreignairlines that are currently offering the internetcheck-in option at the Prague airport.The service is available to all CSA passengerswho have purchased an e-ticket. E-ticketscurrently represent approximately 70%of CSA’s total ticket sales. Passengers cancheck-in over the internet by completing asimple, three-step process, from as early as24 hours or as late as 35 minutes beforethe scheduled departure time of their flight.
Gulf Air Economy Travellers Treated toGulf Air customers travelling in the EconomyClass on sectors within the Gulf andthe Middle East region, will be able to enjoyan innovative new inflight meal servicewhich goes hand-in-hand with the airline’snew network. The service, which is an innovativeand modern concept, provides GulfAir’s economy passengers meals in an attractiveand light weight packaging, whichthey can choose to consume in-flight or takeit with them, if they prefer. “We were lookingfor a quick and a logical solution forour inflight services during the short sectorsand we believe the meal in a box is theanswer,” says Gulf Air Executive Vice PresidentMarketing and Sales Lee Shave. “Theservice goes hand-in-hand with our shortersectors where we wish to provide not onlymeals for our valued customers, but alsoa full service,” says Mr. Shave. The newservice concept will ensure all customers receivea beverage and bar service, and thecabin crew will respond to any additionalrequests from customers during the flight.This service is available on all our flightsbetween Bahrain , Abu Dhabi , Dubai , Kuwait, Muscat , Riyadh and Shiraz.About Gulf AirFounded in 1950, Gulf Air, owned by theKingdom of Bahrain is the only truly PanGulf carrier in the Middle East region. Theregional, geographic and cultural valuesthat the airline has embraced over morethan half a century are still central to definingits brand and service ethos. Today theairline’s network stretches from Europe toAsia and covers 40 cities in 26 countries.The fleet comprises 28 aircraft and has thedistinct advantage of possessing the strongestnetwork across the Middle East . Anew strategy to create a platform for sustainedcommercial operation has been putin place as part of a two-phased turnaroundprogramme announced in April 2007 bythe airline’s new President and Chief ExecutiveAndré Dosé. Gulf Air’s onboard servicecaters high quality products and services,including the innovative, unique and awardwinning Sky Chefs and Sky Nannies.Some of the notable recognition include:Best Onboard Catering in First Class 2006 (Sky Trax Awards)Best Onboard Catering in Business Class 2006 (Sky Trax Awards)Best Business Airline 2006 (British Travel Awards)Best Onboard Service 2006 (Gold) ( Mercury Awards)Best Onboard Catering in First Class 2005 (Sky Trax Awards)Best Onboard Catering in Business Class 2005(Sky Trax Awards)(American Creativity Awards)Middle East Leading First Class Airline 2005 (World TravelAwards)Bahrain International Airport lounge 2005 (PAX InternationalReadership Awards)2008Airport Transfer ServiceEmirates is about to become the only airlinein the world to offer a water limousineairport transfer service. The scenic transferwill start on July 1st when Emirates beginsits non-stop service from Dubai to Venice,the city world-famous for its canals. TheEmirates’ Water Limousine will be availableexclusively to Emirates’ First andBusiness class passengers arriving in, anddeparting from Venice. Passengers will betransported in comfort aboard partially enclosedRiva-style boats from a dedicatedAward-winning Qatar Airways, which ispreparing to launch flights to the UnitedStates late July, is taking the flying experienceto new heights with its innovativeservice across the premium cabins of itsAirbus A330 long-haul fleet of aircraft.Already ranked Five Star for high servicestandards and excellence, Qatar Airwaysis taking a leap forward in the luxurystakes with the new concept. Everythingfrom new cabin interiors, signature menus,presentation style, service ethos and evenfabric on the seats, has been revamped.The leading Middle East airline has introduceda Fine Dining experience for passengerstraveling in its premium cabins onthe Newark International flights connectingto and from Doha via Geneva. Developedover a period of 18 months by SydneybasedPerforma, the concept focuses onproviding passengers with greater personalattention and treating them with morestyle onboard. Gone is the trolley servicein First and Business Class to be replacedpontoon next to Venice International Airport.The short and pleasant ride from theairport, on the Italian Mainland, to the Venetianarchipelago avoids the sometimesheavily congested journey by road.The introduction of the Emirates’ WaterLimousine also means passengers canreach hotels using one mode of transportrather than two. Normally, passengerswould take a car from the airport andthen require a public water taxi for the finalleg of the journey. Ghaith Al Ghaith,Emirates’ Executive Vice President, CommercialOperations Worldwide, said:“We have been excited about the waterlimousine service since first discussing thepossibility some time ago and now thearrangements are in place for a superbpremium traveller logistical treat. This, afterall, is a place sometimes nicknamedthe “City of Water,” so it is apt that Emiratesis incorporating water, and the convenienceit provides, into its service. ”MrAl Ghaith added: “Emirates has a strongtrack record of pioneering offerings. Nowadays,our passengers, and the market ingeneral, expect innovative ideas and thatis precisely what we have here. We expectthis to be a popular, relaxing way toend or begin a journey. ”The water limousineairport transfer service will initiallybe operated on a trial basis and reviewedafter three months.Best in the Worldby a la carte plates individually preparedand served by cabin crew to each passenger.Glass plates, individual glass breadbowls, chinaware provided by Germancompany Bauscher and cutlery Frenchdesignedby Guy Degrenne, all feature inthe new service. Passengers are presentedwith dining menus specially preparedin leather- bound folders. A selection ofchampagne and wines from around theworld are a feature in both cabins. Passengersin First Class are served with individualtea sets and have the additionaltouch of a personal caviar service. FirstClass passengers have the added luxuryof full-size bed pillows, soft white linenmattresses and Australian wool blankets.Apart from the food service, the cabin interiorshave been modified to provide afresher look and feel with the highly visibleburgundy corporate colours of the airlineevident in the redesigned seat fabrics andcurtains. In addition, there are new newlookamenity kits for premium passengers.Business Class passengers will be handedkits featuring Aigner products while thosetraveling in First Class will get luxury kitsfull of Bulgari products.
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