No open-access location is known for this record yet.
No open-access location is known for this record yet.
With the liberalization of overseas travel of the general public in Korea during the late 1980s, air travel has become very common these days and naturally, flight food & beverage service has been well known to the air travelers. Naturally, airline food & beverage service is recognized as one of the important factors when passengers choose airlines. Also, a number of media in Korea announced that airline passengers` expectation to the inflight wine service has been elevated and they have asked for the wine service of variety & quality in flight. This study was intended to inquire into the general trend & practices of airline wine service such as the quality standard of wine per service class, the ways of wine selection and the characteristics of individual airlines. Also six airlines, which were renowned for their wine service in the airline industry, were selected and their first-class wines were sampled based upon the wine book in order to compare the relative superiority and inferiority among them two airlines based in Europe, three airlines in Asia and one airlines in U.S.A). Also, an attempt was made to present an improvement plan to investigate what quality of wine can be served to airline passengers by individual airlines. Also, an attempt was made to present improvement plans to investigate what quality of wine can be served to airline passengers. In order to improve the quality of wine and to serve cost-benefit wine, this study proposed to introduce various alternatives such as: forward buying program; wine specialist training program in airline food & beverage department; Operation of the wine quality monitoring committee composed of wine, food, and travel specialists from outside the airlines; and cyclic rotation service program.
Loading…
Imported from OpenAlex (CC0) — nothing here is generated.