There's still a hunger to dine onboard

Although only a few operators today run trains with an onboard chef, the outlook for train catering in Europe is bright. In premium classes, at-seat service is proving successful, while the role of the traditional cafe-bar in standard class remains largely undervalued. Product supply and logistics, trends, market growth and the idea of train stations as destinations in themselves are all discussed here.

• Availability:
  • Find a library where document is available. Order URL: http://worldcat.org/issn/03735346
• Authors:
  • Williams, Roger
• Publication Date: 2013-7

Language

• English

Media Info

• Media Type: Print
• Features: Figures; Photos; Tables;
• Pagination: pp 56-59
• Serial:
  • Railway Gazette International
  • Volume: 169
  • Issue Number: 7
  • Publisher: DVV Media Group
  • ISSN: 0373-5346
  • Serial URL: http://www.railwaygazette.com/about-us.html

Subject/Index Terms

• TRT Terms: Dining car service; Logistics; Markets; Quality of service; Railroads
• Subject Areas: Administration and Management; Railroads; I10: Economics and Administration;

Filing Info

• Accession Number: 01488158
• Record Type: Publication
• Files: TRIS, ASCE
• Created Date: Jul 24 2013 2:10PM