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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 ...
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).
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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Trans-Canada Air Lines (also known as TCA in English, and Trans-Canada in French) was a Canadian airline that operated as the country's flag carrier, [2] with corporate headquarters in Montreal, Quebec. [1] Its first president was Gordon Roy McGregor. Founded in 1937, [3] [4] it was renamed Air Canada in 1965.
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