|Quoting Fyano773 (Reply 18):|
About AM, as far as I remember, those menus are mainly available on 757/767(777) on mid & long haul selected routes, as AM001 well described in R11.
On the one hand, IIRC, the chefs of Presidente Intercontinental Mexico City design the menus for all meal service routes (Y & J) for AM
, whatever the equipment might be... (includes the MD
's for the MEX
routes, for example)... they just design it... LSG makes the final product...
Then there is the special long haul menu for Clase Premier, which is a program called "Soles y Especias de Mexico", prepared by Thierry Bluet... these menus are only available in the 57/67, from Mexico City to JFK
, and I'm pretty sure GRU
(just outbound flights)... and they have been given many awards, like "Chaine des Rostiseurs" (a very renown French gourmet assoc.), etc...
In any case, the quality of the actual service (tableware, beverages, cutlery, etc... some of it also award winning designs) is practically the same in a very short GDL
flight, or in a very long MEX
flight... depending on what the airline is serving... there is what I would call a continuity, adjusted to the type of flight... the food is what changes...
On the other hand, I believe that a similar situation applies for MX
, one of two world-renown Mexican chefs, either Patricia Quintana or Monica Patiño (cannot recall which one of them) are credited for designing the menus on Vuelo magazine... I do not know if this applies only for C or for both C & Y...
The quality of service is what it's at stake here: disposable "lunch boxes" for C??? MX
can certainly do cuts in other areas (admin, HR
)... and not in what the customer first complaints about: in flight service...
Unfortunately, it's an industry trend.. let's hope MX
fixes the problem, and lets hope that AM
"Je vole car cela libere mon esprit de la tyrannie des choses insignifiantes" - St. Exupery