Jennifer, who serves on the MRO Americas Advisory Board, moderated the “New Technologies in Cabin Interiors” panel at Aviation Week’s
MRO AMERICAS 2013 conference
April 16-18, Atlanta, Georgia, USA
Jennifer moderated a cabin interiors session and participated in the Accessibility panel discussion at the
Aircraft Interiors Passenger Experience Conference
April 8, Hamburg, Germany
by Jennifer Coutts Clay
Laminated softcover edition
450+ mostly color pictures
List price US$55
JETLINER CABINS, first published in hardcover in 2003, is the first comprehensive survey of the commercial-aircraft cabin environment from the late seventies to the turn of the millennium. This book develops and greatly expands on the author’s series of articles which appeared in Aircraft Interiors magazine from 2000 to 2002.
The updated softcover edition, published in 2006, showcases the high-efficiency next-generation aircraft: Airbus A380-800; Boeing B787 Dreamliner; Bombardier CSeries; Embraer E-Jets, the Legacy and the Phenom 100 and 300; and exciting new passenger-service products for first, business and economy class.
Although nearly 2 billion passengers per year travel on the scheduled airlines worldwide, until now there have been no books devoted specifically to the subject of jetliner cabins. My survey provides a summary of the developments that have taken place during the era of mass affordable air travel. In the past 25 years airlines have spent fortunes on interior upgrade programmes – to comply with escalating regulatory requirements, to address individual customer needs and to differentiate themselves from their competitors. What do passengers get for their money? How are new products such as sleeper seats and lounge bars integrated into existing floor plans? Why do some cabin environments feel more welcoming than others? This book is where readers will find answers to some of these difficult questions.
Excerpt from Jetliner Cabins Chapter 6/Dining á la Jet Set
“In the first-class cabins of some international airlines, the introduction of lie-flat sleeper beds in chevron format has put an end to the elegant trolley service and the gastronomic glories of yesteryear; there is no longer sufficient suitable space for the old-style trolleys. Today there is a far greater emphasis on serving food that has been pre-plated and can be presented directly to individual passengers. In order to demonstrate their commitment to putting the customer first, many airlines are dispensing with fixed times for the meal service, offering instead such alternatives as ‘Eat- When-You-Like’, ‘Sky Snacks’, ‘Raid the Larder’, ‘Express Meal’, ‘Executive Options’, ‘All-Day-Deli’ and ‘Quick Cuisine’. At Virgin Atlantic, the Upper Class ‘Freedom’ menu states unequivocally: ‘Treat this service as though you are in a restaurant. Order what you want when you want. Our cabin crew will let you know the latest ordering time for hot food.’
The trend toward this type of service means that the menu options have to be capable of being reheated, bistro style, at any time during the flight, as opposed to the traditional cooking process where a particular combination of food items – parboiled or otherwise – was brought to a collective ‘ready status’ at a defined time. Single-portion servings of pub food, pies, pizzas and pastas are becoming very popular, even in the premium cabins. Some flight attendants say that the on-board atmosphere is now closer to that of a fast-food deli than to that of an exclusive restaurant, and that their work programmes, consequently, have become less predictable.”