一个原因是:很多客户并不能轻易地发现其中的变化。针对全球旅行者进行航空公司服务调查的伦敦咨询机构Skytrax表示,在客户反馈中,对英航所提供食品的评价“并没有明显的变化”。
Jamie Moore, a London technology executive and top-tier flier on British Airways, says that while food service has gone downhill on shorter flights, he thinks food on long trips across oceans has subtly improved. On a recent flight to New York, 'the beef wasn't quite as destroyed as it used to be,' he said, and the bread rolls were soft, warm and tasty. Business class food, he said, 'tends to be quite good.'
来自伦敦的某科技企业高管、英国航空公司的顶级贵宾杰米?摩尔(Jamie Moore)表示,虽然短途航班的餐饮服务与日俱下,但他认为洲际长途航班的餐饮水平似乎提高了。他说,在最近一次飞往纽约的航班上,“牛肉并不像之前那样难以下咽了”,面包卷也很松软、温热、可口。他说,商务舱的食物“似乎越来越好了”。
Others say it's still airline food. 'My test of a restaurant is simply whether I was served a meal I'd want to go back for,' said Howard Long, also a gold-level British Airways customer, 'and I've never had a meal on an airline I wanted to go back for.'
其他人表示,飞机餐仍旧是以往的飞机餐。同样身为英国航空公司金卡客户的霍华德?朗(Howard Long)表示:“我对餐厅好坏的评判标准就是我是否愿意再回来就餐,而从来没有哪餐飞机餐是我愿意重温的。”
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