Air Canada to offer personal touch with executive service

PUBLISHED : Tuesday, 22 October, 2002, 12:00am
UPDATED : Tuesday, 22 October, 2002, 12:00am

CANADA'STOP CARRIER is set to introduce a premium international service for the globetrotting business traveller with a new range of perks to help eat up the miles.

Executive First Service, which will be introduced to Hong Kong early next year, promises restaurant-style meal service, a special Canadian Signature Collection menu highlighting Canadian cuisine; fresh seasonal ingredients; personalised service and - best of all - increased leg room offering a 150cm pitch and a 151-degree seat recline.

Other amenities to help make flights more enjoyable are power ports which eliminate the need for batteries for laptops, noise reduction headsets and bigger and fluffier pillows and blankets.

'We have made dramatic improvements to every aspect of our premium travel product to make Executive First a truly complete five-star experience for our customers: from spacious, comfortable seating and personalised service to quality, innovative menus, superior wine selection and engaging entertainment,' says Montie Brewer, executive vice-president, commercial.

In-flight dining, long a bane of the travelling public, has been re-engineered to offer flexibility, and travellers are now spoilt for choice. Innovative dishes from across Canada and around the world are featured, and menus are rewritten monthly.

Air Canada has one of the industry's best wine cellars. The carrier was recently chosen by wine critics as third best in the world in Business Traveler magazine's annual review. The annual blind taste test by the carrier's own wine council also aims to ensure quality and reliable vintages.

Its Sneak-a-Snack service offers baskets placed in the forward galley with fresh fruit and 'indulgent treats' to satisfy travellers' late-night cravings.

To keep flyers connected, 15-volt power ports are located in each Executive First seat. By early next year, Air Canada plans to have more than half of its international fleet equipped with the ports.

In-flight personnel, numbering about 8,000, are being specially trained in co-operation with the Institut de Tourisme et d'Hotellerie du Quebec, the International Con-cierge Institute in Paris and the Hotel Mandarin, Geneva, to provide personalised service to passengers.

'Our Executive First customers will recognise a newly refined personalised level of service from the moment they board the aircraft,' says Doug Port, senior vice-president, customer service. 'We are proud to bring to the world what quality service truly means to Canadians. We have researched the attributes Canadians strongly identify with, and those qualities have been incorporated in the new Executive First service: it is discreet, progressive and sophisticated with a genuine desire to make our customers feel at home.'