CC ICN LUN-DIN-BRN CYC2 EB OCT - Aa
Onboard Menu Guide International Flagship Service for Asia - Business Class OCT Cycle 2 – Korea to USA - Lunch/Dinner – Snack – Brunch Heating Instructions
Tray Setup Appetizer
all aircraft
Mung Bean noodles w. seasoned vegetables
Salad Seasonal greens w. thyme scented goat cheese and tomatoes - served with creamy sundried tomato dressing or Oriental Vinaigrette
NOTE: linen will be white
Breads (offer from basket)
Entrées Total
Total
Grilled Beef Filet With horseradish cream sauce, duchess potatoes, green beans and carrots
Pre-order
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers − Deliver menus and Introduction − Preferences (time permitting) Eastbound - fwd / aft
Inflight First Meal Service − − − −
Spicy Gochujang Chicken With kimchee fried rice, grilled zucchini and peppers
− − Pre-order
Total
− Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 20-25 min.
Mix Seafood (Prawns & Monkfish) With sweet chili sauce, steamed rice and sautéed spinach
−
− − Pre-order
Total
Tofu Steaks(VEG): With steamed rice and bok choy
− − −
Uncover bowl
Korean Bibimbap
Total
With beef rib and mushroom bulgogi, seasonal vegetables and steamed rice. Mixed with hot pepper paste and sesame oil. Served with assorted side dishes and soup.
Revised – 05/23/2016
AIFS BUSINESS CLASS KOREA EB CYCLE 2
Pre-order
− −
International forms Preferences Hot towels Pre-meal beverage with warmed mixed nuts in ramekins from a linen draped cart Re-offer beverages, fwd-aft Pick up used glassware and ramekins Deliver from linen draped cart: table linen meal tray with appetizer and salad, offer dressing bread, water, wine Pick up appetizer plates with a lined tray Deliver entrees from a lined tray Re-offer beverages & bread Pick up trays as customers finish Deliver from a linen draped cart: dessert options hot beverages cordials Pick up dessert items Deliver personal bottles of water from a lined tray
Onboard Menu Guide International Flagship Service for Asia - Business Class OCT Cycle 2 – Korea to USA - Lunch/Dinner – Snack – Brunch Dessert •
Heating Instructions
Total
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Pecans
all aircraft − Toppings: 275° 15-20 mins.
Service Flow Inflight Mid-Flight Service
Total
− Set up snacking station /BAR − Monitor cabin − Beverages
• Fruit & Cheese (mimolette, blue cheese and jalapeno pepper jack) – offer with choice of crackers/bread
Second Meal Service − Meal and beverage preferences − Hand deliver tray with beverage − Pick-up snack trays − Re-offer beverages − Pick up use glassware
Total •
Apple Tart
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Snack Total
Total
Beef Bulgogi Sandwich • With tomato salsa • Pickles and pearl onions • Fresh Fruit Dessert
• •
Buckwheat Noodles With spicy pepper sauce Fresh Fruit Dessert
Revised – 05/23/2016
AIFS BUSINESS CLASS KOREA EB CYCLE 2
Onboard Menu Guide International Flagship Service to/from Asia - First Class OCT Cycle 2 – Korea to USA - Lunch/Dinner – Snack - Brunch Arrival Service – Brunch
Heating Instructions Tray Setup • • • • • • •
Napkin roll-up w/band Fresh Green salad Herb Buttermilk Dressing Wild Raspberry Cake Gochujang Soy Sauce Salt/Pepper
NOTE: tray will now be with white linen
Total
Mix Peppers and Cheddar Cheese Omelet With peppers and beef bulgogi
Braised Short Rib with steamed rice, radish and chestnuts •
Total
Revised –05/23/2016
Uncover bowl
all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Service Flow Arrival Service − Hot towels − Preferences − AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request − PM pre-meal beverage: offer beverage of choice − Re-offer beverages − Pick up − Deliver table linen − Deliver meal tray with entrée − Re-offer beverages − Pick up trays − Offer coffee, tea, cordials or alternative beverages − Pick up and re-offer beverages − Collect BOSE headphones − Offer last call drinks − Final pick up − Return coats − Offer a personal thank you − Compete inventory forms C209 / seal carts − Secure galley
Tray Setup Appetizer
all aircraft
Mung Bean noodles w. seasoned vegetables
Salad Seasonal greens w. thyme scented goat cheese and tomatoes - served with creamy sundried tomato dressing or Oriental Vinaigrette
NOTE: linen will be white
Breads (offer from basket)
Entrées Total
Total
Grilled Beef Filet With horseradish cream sauce, duchess potatoes, green beans and carrots
Pre-order
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers − Deliver menus and Introduction − Preferences (time permitting) Eastbound - fwd / aft
Inflight First Meal Service − − − −
Spicy Gochujang Chicken With kimchee fried rice, grilled zucchini and peppers
− − Pre-order
Total
− Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 20-25 min.
Mix Seafood (Prawns & Monkfish) With sweet chili sauce, steamed rice and sautéed spinach
−
− − Pre-order
Total
Tofu Steaks(VEG): With steamed rice and bok choy
− − −
Uncover bowl
Korean Bibimbap
Total
With beef rib and mushroom bulgogi, seasonal vegetables and steamed rice. Mixed with hot pepper paste and sesame oil. Served with assorted side dishes and soup.
Revised – 05/23/2016
AIFS BUSINESS CLASS KOREA EB CYCLE 2
Pre-order
− −
International forms Preferences Hot towels Pre-meal beverage with warmed mixed nuts in ramekins from a linen draped cart Re-offer beverages, fwd-aft Pick up used glassware and ramekins Deliver from linen draped cart: table linen meal tray with appetizer and salad, offer dressing bread, water, wine Pick up appetizer plates with a lined tray Deliver entrees from a lined tray Re-offer beverages & bread Pick up trays as customers finish Deliver from a linen draped cart: dessert options hot beverages cordials Pick up dessert items Deliver personal bottles of water from a lined tray
Onboard Menu Guide International Flagship Service for Asia - Business Class OCT Cycle 2 – Korea to USA - Lunch/Dinner – Snack – Brunch Dessert •
Heating Instructions
Total
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Pecans
all aircraft − Toppings: 275° 15-20 mins.
Service Flow Inflight Mid-Flight Service
Total
− Set up snacking station /BAR − Monitor cabin − Beverages
• Fruit & Cheese (mimolette, blue cheese and jalapeno pepper jack) – offer with choice of crackers/bread
Second Meal Service − Meal and beverage preferences − Hand deliver tray with beverage − Pick-up snack trays − Re-offer beverages − Pick up use glassware
Total •
Apple Tart
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Snack Total
Total
Beef Bulgogi Sandwich • With tomato salsa • Pickles and pearl onions • Fresh Fruit Dessert
• •
Buckwheat Noodles With spicy pepper sauce Fresh Fruit Dessert
Revised – 05/23/2016
AIFS BUSINESS CLASS KOREA EB CYCLE 2
Onboard Menu Guide International Flagship Service to/from Asia - First Class OCT Cycle 2 – Korea to USA - Lunch/Dinner – Snack - Brunch Arrival Service – Brunch
Heating Instructions Tray Setup • • • • • • •
Napkin roll-up w/band Fresh Green salad Herb Buttermilk Dressing Wild Raspberry Cake Gochujang Soy Sauce Salt/Pepper
NOTE: tray will now be with white linen
Total
Mix Peppers and Cheddar Cheese Omelet With peppers and beef bulgogi
Braised Short Rib with steamed rice, radish and chestnuts •
Total
Revised –05/23/2016
Uncover bowl
all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Service Flow Arrival Service − Hot towels − Preferences − AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request − PM pre-meal beverage: offer beverage of choice − Re-offer beverages − Pick up − Deliver table linen − Deliver meal tray with entrée − Re-offer beverages − Pick up trays − Offer coffee, tea, cordials or alternative beverages − Pick up and re-offer beverages − Collect BOSE headphones − Offer last call drinks − Final pick up − Return coats − Offer a personal thank you − Compete inventory forms C209 / seal carts − Secure galley
