Cost
Food on board the flight ranges in price from free (typically on full-service European and Asian airlines, and on almost all long distance flights) to as much as ten dollars on low-cost airlines.. Quality may also fluctuate due to shifts in the economics of the airline industry, with private jet passengers receiving the equivalent of five-star food service.
On the longest flights in first class and business class, most Asian and European airlines serve multicourse gourmet meals, while airlines based in the US tend to serve large, hearty, meals including a salad, steak or chicken, potatoes, and ice cream. Some long-haul flights in first and business class offer such delicacies as caviar, champagne, and sorbet. The cost and availability of meals on US airlines has changed considerably in recent years, as financial pressures have inspired some airlines to either begin charging for meals or abandon them altogether in favor of small snacks (Southwest Airlines). Eliminating free pretzels saved Northwest $2 million annually. The carrier lost nearly $3.3 billion since 2001. Air China has reported that each domestic flight's meal requires RMB50 (US$7.3) while international flights require RMB70 (US$10). However, this figure varies from airline to airline, as some have reported costs to be as low as US$3.5. Air China is also minimizing costs by loading only 95% of all meals to reduce leftovers and storing non-perishable foods for emergencies.
Read more about this topic: Airline Meal
Famous quotes containing the word cost:
“The cost of a thing is the amount of what I will call life which is required to be exchanged for it, immediately or in the long run.”
—Henry David Thoreau (1817–1862)
“It breedeth no small offence and scandal to see and consider upon the one part the curiosity and cost bestowed by all sorts of men upon their private houses; and on the other part the unclean and negligent order and spare keeping of the houses of prayer by permitting open decays and ruins of coverings of walls and windows, and by appointing unmeet and unseemly tables with foul cloths for the communion of the sacrament.”
—Elizabeth I (1533–1603)
“Mining today is an affair of mathematics, of finance, of the latest in engineering skill. Cautious men behind polished desks in San Francisco figure out in advance the amount of metal to a cubic yard, the number of yards washed a day, the cost of each operation. They have no need of grubstakes.”
—Merle Colby, U.S. public relief program (1935-1943)