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Air Canada's predecessor, Trans-Canada Air Lines (TCA), was created by federal legislation as a subsidiary of Canadian National Railway (CNR) on 11 April 1937. [16] [17] The newly created Department of Transport under Minister C. D. Howe desired an airline under government control to link cities on the Atlantic coast to those on the Pacific coast.
An airline meal, airline food, or in-flight meal is a meal served to passengers on board a commercial airliner. These meals are prepared by specialist airline catering services and are normally served to passengers using an airline service trolley. These meals vary widely in quality and quantity across different airline companies and classes of ...
Travel and subsistence expenses describe the cost of spending on business travel, meals, hotels, sundry items such as laundry (though usually only on long trips) and similar ad hoc expenditures. [1] These reimbursements often have tax and related implications, and vary depending on the country of the business.
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Air Canada Rouge (Rouge meaning 'red' in French) is a subsidiary of Air Canada, focused on operating lower-cost flights for leisure travellers. It is fully integrated into the Air Canada mainline and Air Canada Express networks; flights are sold with AC flight numbers but are listed as "operated by Air Canada Rouge" (similar to regional flights operated under the Air Canada Express banner).
The rules are different – and more traveler-friendly – in Europe, where laws require airlines to compensate passengers at least 250 euros for delays of three hours or more, and up to 600 euros ...
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The CARs became law on October 10, 1996, replacing the former Air Regulations and Air Navigation Orders. The authority for the establishment of the CARs is the Aeronautics Act. Both the Act and the CARs are the responsibility of the Minister of Transport and his department, Transport Canada. [2] [3]