Singapore Airlines 2002 Annual Report Download - page 16

Download and view the complete annual report

Please find page 16 of the 2002 Singapore Airlines annual report below. You can navigate through the pages in the report by either clicking on the pages listed below, or by using the keyword search tool below to find specific information within the annual report.

Page out of 116

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116

The investment of US$100 million in the
SpaceBed’s development process
underscored SIA’s commitment to offering
its customers the world’s best travel
experience. SpaceBeds will eventually be
installed on 45 B747-400 and B777-200ER
aircraft serving Europe, North America and
Australia. SIA customers are now assured
of arriving at their destinations feeling even
more relaxed and well-rested.
In December 2001, Raffles Class dining
was refined with the introduction of freshly
plated meals. Passengers can now choose
from a range of salad ingredients on a trolley,
and their gourmet salad will be created in front
of them, ensuring the freshest taste and
presentation.
The choice of main courses has also
increased. They are freshly plated in the
galley, as in restaurants, to ensure the best
flavour and texture. Larger dining plates,
replacing rectangular casseroles, enhance
the restaurant-style presentation.
A selection of new gourmet breads and
coffees was introduced in First and Raffles
Class in May and July 2001 respectively,
giving our passengers more choice and
variety.
Economy Class passengers are also able
to enjoy a greater variety of snacks and
fruits with the enhancement of the snack
basket service. This “in-between meals”
snack service is available on flights above
ten hours.
Also in Economy Class, lighter and more
comfortable clip-on earphones were
introduced in November 2001.
SIA Annual Report 01/02 15