Air France 2011 Annual Report Download - page 45

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Servair is the number three globally for airline catering and logistics. Servair
is the partner of choice for airlines due to the refinement of its in-flight services
and level of passenger comfort.
Meals are a very important moment during any flight since they contribute to
passenger comfort and well-being. The Servair teams are constantly seeking
to reconcile gastronomy with the constraints inherent to airline catering producing,
in the permanent respect of food quality and hygiene standards, more than
200,000 meals at more than 52 stations across the globe.
As the ambassadeurs of world cuisine, Servair and its chefs develop an exclusive
and innovative catering offer for airlines. The chefs are supported in this process
by the Servair© culinary Studio, overseen by Joël Robuchon, together with Guy
Martin, Jacques Le Divellec, Michel Quissac and Bruno Goussault, the specialist
in vacuum-packed cuisine.
On board an aircraft a clean, welcoming cabin makes for a more pleasurable travel
experience for passengers while crews need all the equipment required to ensure
a comfortable flight (amenity kits, newspapers, drinks, etc.). This, too, is Servair’s
mission.
In order to guarantee a permanently consistent level of service quality everywhere
in the world, Servair is actively engaged in a process to consolidate and develop
its international network with local partners, the guarantor of respect for local
specificities and the corporate culture specific to each company.
SERVAIR, CATERING
TO GLOBAL TASTES
AIR FRANCE-KLM 2010-11 Annual Report _ 43