Gourmet and Glamour in the sky: a life in airline catering
Product code 1904514332
Publisher/Brand GMS
Author George Banks
Format a4
No. Pages 312
Version Hard cover
Language English
Category Aviationbooks
Subcategory Aviationbooks » Civil Aviation Books
Availability Product out of stock and no longer available.
Product description
Gourmet and Glamour in the sky has been written to explain the interesting, intricate and unique world of airline catering. It uncovers the unusual problems, procedures and enormous complexity of preparing and supplying airline meals successfully, day in and day out all over the world, of which the average passenger would never be aware.
George Banks went to Hollings College, Manchester and graduated after three years with a National Diploma in Hotel Keeping and is a member of the MHCIMA. Being passionate about airline catering from a young age he persevered in following his chosen career, and has now worked in the airline catering industry for over 35 years. Working for Gulf Aviation, British Caledonian Airways and British Airways flying the world planning and setting food standards in such diverse destinations as Douala, Dubai, Detroit and Dhahran his varied experiences, incredible and interesting stories give an insight into the world of airline catering.
It shows how, from humble beginnings, the first meals were served on a range of somewhat primitive aircraft in uncomfortable surroundings, and takes you through the war years, showing you the progressive improvements made in the quality and quantity of meals served in the sky. With the introduction of the jet age and the huge increase in the number of passengers flying, it explains the logistical problems associated with serving food from aircraft galleys not much bigger than a wardrobe, and how purpose-built aircraft catering suppliers took over from restaurants in providing airlines as the volumes increased.
A book called 'Gourmet and Glamour in the sky' would not be complete without a tribute to the glamourous 'sky-girls' - the Air Hostesses!
George wrote this book to record the often unique and unusual situations he found himself in, and to provide not only a brief history of airline catering but also to give an insight into an industry which does not always receive the credit it deserves.
Until recently, George was Menu Planning on world-wide routes for British Airways
There are 312 pages and over five hundred pictures, including a large amount in colour.
George Banks went to Hollings College, Manchester and graduated after three years with a National Diploma in Hotel Keeping and is a member of the MHCIMA. Being passionate about airline catering from a young age he persevered in following his chosen career, and has now worked in the airline catering industry for over 35 years. Working for Gulf Aviation, British Caledonian Airways and British Airways flying the world planning and setting food standards in such diverse destinations as Douala, Dubai, Detroit and Dhahran his varied experiences, incredible and interesting stories give an insight into the world of airline catering.
It shows how, from humble beginnings, the first meals were served on a range of somewhat primitive aircraft in uncomfortable surroundings, and takes you through the war years, showing you the progressive improvements made in the quality and quantity of meals served in the sky. With the introduction of the jet age and the huge increase in the number of passengers flying, it explains the logistical problems associated with serving food from aircraft galleys not much bigger than a wardrobe, and how purpose-built aircraft catering suppliers took over from restaurants in providing airlines as the volumes increased.
A book called 'Gourmet and Glamour in the sky' would not be complete without a tribute to the glamourous 'sky-girls' - the Air Hostesses!
George wrote this book to record the often unique and unusual situations he found himself in, and to provide not only a brief history of airline catering but also to give an insight into an industry which does not always receive the credit it deserves.
Until recently, George was Menu Planning on world-wide routes for British Airways
There are 312 pages and over five hundred pictures, including a large amount in colour.
