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Mrs. Sumaya Al-Busaidi |
Sumaya Bint Saif Al Busaidi, Senior Manager Catering commented on this saying, “Oman air menus are planned on a three cycle which will rotate every 10 days offering different menus depending on rotation, and the inbound and out bound are different menus. Here at Oman Air, we are committed to fully understanding the needs of our customers and our consumers in order to boost their confidence in our in-flight menus. We place emphasis on the quality and variety of food in order to gain highest customer satisfaction in the four dimensions of Taste, Eye, Smell, and Content. Menus are reviewed regularly based on customer feedback and a complete change / overhaul on menus is done annually, addressing new concepts, equipments, color schemes, etc. Customer satisfaction feedback will inform strategies for improvement.”
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Catering Unit |
industrial practice, service style, eating trends – healthy, seasons. To enhance our products, we utilize authentic Arabic dishes, expand the range of products on offer, redesign menu cards, and exploit different presentation concepts for the cards to break monotony. Where applicable the concept is standardized to a choice of a regional dish, International dish and a vegetarian choice to offer choice on preference to the Passenger. She affirmed in conclusion that food safety is a priority in the entire food production process from supplier and product evaluation to delivery of the product to the respective aircraft. HACCP principles are followed to ensure food safety with analysis of products on microbiological assessments at different stages in the production cycle.