national young passengers to enjoy both variety and their favourite dishes. As far back as November 2005, the airline began offering a fantastic new wine list featuring some of the best champagnes, red and white wines, and ports sourced from some of the finest wine-producing regions across the network. The offering continues to include top-of-the-range Premier Cru, Grand Cru Classe and premium quality wines from France, California, South Africa, Australia, New Zealand and Germany. A regular winner of “Best Airline Food” awards in the Executive Travel (now OAG) Airline of the Year awards in London, Emirates became the first airline in the world to achieve ISO accreditation for its in-flight services in 1996.
Paul Fleri Soler is Emirates' Malta Manager
Emirates’ Meals in Figures - 1 passenger at a time: • •
2,500 menus; 80,000 recipes per year
125,000 meals per day; 150,00 per day during peak of summer traffic •
34 special loading bays; 18 of them in use at any point in time •
•
3,500 staff members working on 24/7 shifts
2.5 million housekeeping items, including cutlery, crockery and glassware sanitised per day
•
27 staff at in-house laboratory maintain food quality control and safety •
34,000 fruit salads; 20,000 sandwiches; 77,000 starters per day •
• •
7 sections in kitchen: Far Eastern, Arabic & Middle East, Continental, Japanese, Sub-continent, and Special Meals
45 minutes in a blast chiller to preserve meals’ longevity after preparation 24 hrs before take-off for new preparation; 12 hrs before flight for dishing meals
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