European Stars And Stripes (Newspaper) - February 4, 1987, Darmstadt, Hesse                                Airline fare the Art of menu planning Byers Schmitt new York times Swissair known in the airline Industry or the Quality of its in flight food laced a crucial culinary decision the other Day to Sprinkle slivered almonds Over its curried shrimp entree or to leave it Plain. Go with lha  said Matthias Haiti a Swissair catering supervisor in new York after pondering the two steaming options for several moments. Almonds go Ullh seafood and besides Hay Al keep the Curry auce from clicking to the aluminium toil  while most airlines regularly change their in flight menus to keep frequent fliers Happy attention to such practical and palatable detail As nuts or no nuts is becoming rare As More carriers Cut costs. That s not to say that there is no Competition As Lar As food is concerned. Swissair which measures also of against other airlines noted Tor their cuisine hat testers Fly other carriers including Lufthansa Singapore airlines the scandinavian Carrier Sas and Kim Royal dutch airlines. Many foreign Canton including Swissair refine their menus cuisine service and presentation to a degree that s Way above acceptable said George Lang owner of cafe Des Artistes in Manhattan and an airline Lood consultant. Unfortunately Many american Domestic carriers because of the Tierce Competition Are spending less and less on  airlines Hying in the United Stales spent $1.3 billion on food in 1985, or 3.2 percent of their operating expenses according to the air transport association the airlines Trade group. As Parl of its quarterly menu switch Swissair held a four hour working lunch Al its caterer s Kitchen at John f. Kennedy International Airport 1o select the food it will serve on its North Atlantic routes Lor Tow next three months. The dishes come from a master recipe updated regularly by Swissair chefs in Zurich. Menus or other Loutes Are selected in Zurich and other cities. When All was done and tasted the decision was made to give first class passengers a Choice of beef Wellington veal cordon Bleu or filial of sole for dinner first class passengers will also be served caviar and a lobster terrine Wilh a Choice of consomme or Cream of watercress soup for openers. But Nelb com travellers May choose Between veal Steak beef tenderloin and the curried shrimp. Coach customers will be served the tenderloin to All three classes Swissair serves its meals on China. How Swissair made these decisions and More Subtle ones such As whether to array mixed vegetables on a plate horizontally or diagonally offers some insight into the process that the Industry As a whole uses to set its edible fare we Start with the entree and work around  said Willy m. Sayer. Swissair s catering manager Lor the United states and Canada. Working from the master recipe Book Sayer selected Erma Bombeck i Don t know which is More dangerous to passenger health and tatty smoking or Ali anti  three meals Tor  a red meat while meal and a seafood dish. Entrees or combinations served in lha past year wars ineligible once the entree is chosen and matched with the appropriate appetizers and Side dishes Swissair sends unfortunately Many american Domestic carriers because of the fierce Competition Are spending less and less on  the specifications. Exact to the Gram along with a picture of How the food should appear to Ogden Allied aviation services. The airline s caterer at Kennedy. Like those of other foreign carriers Swissair s meals freshly cooked and then refrigerated Are delivered to the planes at the latest possible moment usually about four hours before passengers Dine. Such custom cooking Coots two to three times More than the Frozen meals thai Are healed up and served on Board american Domestic airlines Swissair spent $6.8 million to feed its 302.000 North Atlantic passengers last year. The newly approved menus will Cost the airline $40.76 a meal in first class not including drinks or service $20.69 in business class and $14.55 in coach to find out what s successful Swissair canvasses its passengers and lakes note of what is left on their plates malting adjustments accordingly last year we had a Small disaster Wilh a poached sole with while wine sauce that nobody liked said Sayer. We had to take it  other casualties Las year included a Rabbit and prawn salad and a Torla made with either too much Kcf theft or too Little either Way passengers complained. Caviar lobster most other seafood and nearly a cuts of Beel Are the most popular dishes Sayer Sakl despite broader trends away from red meal and toward lighter meals. Possibly the most intriguing dish that swim air we serve beginning this month is a Beer sorbet that a Tel be offered Between courses in first class. Swissair s brew Budweiser. Every year my husband and i go through the ritual of planning our vacation. We Start Early in the year because past experience has taught us that it takes As Long As tour or five months to reach a consensus. He is a lobbyist Lor Bacomo nature treks. The Man can be turned on by a Ranger picking his Teeth around a campfire and drinking hat Coulee Iron a Metal cup Hal Sticks to his lips. I on the other hand am turned on by the sound of three Halle words room service  the other night we sat Al the Kitchen table and Pilch cd our respective choices for an idyllic vacation. Would you listen to this he said. How would you like to shoot the rapids on the Zambezi River through Zambia and Zimbabwe i countered with you want excitement How would you like to run through five people passing out free Page 16 the stars and stripes samples Al perfume in the main Alsie of Bloomingdale s during the White sales "1 love this one he said. A six Day world elephant Polo championship meet in Nepal. But we have to move fast or it la be so id  or better still i said Here s a month Long cruise where you eat 15 times a Day end they Roll you to one of the live swimming pools to  no no we sit Loo much he said. What we really need this year is a trip to the Orient where you run a 10 k along the great Wall of  forget  i said Here s a package Deal to Las vegas Hal includes a Champagne dinner and a breathless run up to the stage to throw your hotel key to Tom  it s the same every year. We can t seem to agree on what is adventure and what in t. He wants to sleep on Caribou hides i want to buy them foe a coat he wants wednesday february 4,1987 to work up a sweat. 1 want designer Seal Hal comes Oul of a Aleam Bath or a Jacuzzi. He wants to take risks like travelling on ice floes piloting a hot air balloon Riding a horse through the Amazon racing a Camel or smiling at people who Are carrying Spears. I want to take chances of a different nature. Like charging something when i know i be reached my credit limit or checking into the Plaza without reservations. Alter one of these sessions we silently put together our brochures and pack them away. Our car has about Soo More Miles left on the transmission. There s a suspicious wet spot in the ceiling of Trie dining room. One of the kids tuition is supposed to increase. End the dog looks a i tha i $ probably about All the adventure we can handle