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News
Komplet Master Chef's Bakery Workshop in VAC

Within the scope of technical assistance and modern methods of bakery, Mr. Lutz Wolff-Komplet Master Chef Baker, together with the VAC Chefs, made some types of new breads. These products created appropriate evaluation and meet the criteria of quality and presentation. So, the introduction of the new products on menu proposals in the near future will be aimed to bring the customers new products that meet airline standards and modern nature.
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The new Meiko machines

Vietnam Air Caterer recently added a new MEIKO Ware Washer and a  new Conveyer System to it’s current 4 machines. This move enables Vietnam Air Caterers not only to increase capacity but also ensures the hygienic process being adhered at all times.

The New Meiko Machines operates since July 2011 and is apart from the 2 new Catering Trucks purchased the biggest investment carried out this year.

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The contract signing between Vietnam Air Caterers and Sichuan Airlines

On 6th September 2011, Vietnam Air Caterers signed  the catering contract with Sichuan Airlines for providing catering service for  Sichuan Airlines’s flights from Tan Son Nhat Airport

Sichuan Airlines is the 28th customer of  Vietnam Air Caterers with two flights per week. And the first flight will depart on 15th September 2011.

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Inflight Kitchen Tour

In the scope of cooperation with Vietnam Airlines in consulting and training programme of flight attendants, Kitchen Tour Program conducted in 2011, up to now 7 courses were done. Attendants are the VNA Crew (flight attendants). In which the contents of the coure are Production procedures, Hygiene Requirements, Critical Points affecting to the quality of meals, SPML booklet in use…
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Kitchen Tour For Young Chef Club

On 04 Aug 2011, The Young Chef Clubs www.youngchefsclubsgn.com, belongs to the Saigon Professional Chefs' Guild – SPC www.vietnamchefs.com, paid  a visit to VAC. They witnessed the production chain of inflight meal in the VAC kitchen, in which the producdion procedure, strict  standards of hygiene requirements are introduced. Four years before, SPC groups were organized to visit the VAC and got some positive impression on the inflight kitchen. Above are some of the cooperative activities and professional assistance to the young generation of future chefs in the chefs' guild specailly in HoChiMinh City, and generally in Viet Nam.

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