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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 .
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.
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).
A photo shows the inside of an Air Canada jet during a flight from Vancouver to Singapore after it encountered turbulence on Oct. 11, 2023, sending passengers' food and drinks flying around the cabin.
On October 19, 1999, Air Canada, backed by Star Alliance partners Lufthansa, United Airlines and CIBC announced a $930M counter bid to the Onex offer. Air Canada offered $92M for Canadian Airlines and committed to running it as a separate company. On November 2, Air Canada increased its offer to $16 per share to buy back 36.4 percent of the ...
Airlines began separating full-fare and discounted economy-class passengers in the late 1970s. In 1976, KLM introduced a Full Fare Facilities (FFF) service for its full fare economy-class passengers, which allowed them to sit at the front of the economy cabin immediately behind first class, and this concept was quickly copied by several other airlines including Air Canada. [5]
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