Search results
Results from the WOW.Com Content Network
He is the son of John Hull Dobbs Sr, and grandson of James K. Dobbs, who owned car dealerships and restaurant and airline catering businesses. [2] Dobbs graduated from the private Memphis University School in 1985. [2] He earned a bachelor's degree from Duke University, and an MBA from the University of North Carolina Kenan-Flagler Business ...
Many Wichitans remember Dobbs House, which featured white tablecloths and a “portable beef cart.” Flashback Friday: 1950s Wichita spent Sundays watching planes from this airport restaurant ...
This page was last edited on 7 August 2005, at 09:23 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Category for airline catering and those companies who provide such meals. Subcategories. This category has only the following subcategory. R. Recipe Unlimited (15 P)
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 ...
Cabin attendants using service trolleys. An airline service trolley, also known as an airline catering trolley, airline meal trolley, or trolley cart, is a small serving cart supplied by an air carrier for use by flight attendants inside the aircraft for transport of beverages, airline meals, and other items during a flight.
Under the LSG Sky Chefs brand, the company is a provider of in-flight catering services for the airline industry. In addition the company also provides extended services on other aspects of in-flight service including in-flight logistics, in-flight management, onboard retail management, and the management of airport lounges.
Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air [10]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier ...