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THAI Introduces Preventive Avian Flu Measures Thai Airways International Public Company Limited has introduced measures to prevent the spread of avian flu while transporting cargo and mail. THAI has also prohibited the transport of live birds and poultry in the passenger cabin in order to reassure passengers. Mr. Kanok Abhiradee, THAI’s President, said the airline has increased preventive measures to combat the spread of avian flu by prohibiting live birds and poultry in the cabin on domestic flights, which began on 28 January 2004 onwards. As for THAI’s cargo and mail operations, the airline has introduced the following procedures: 1. Transport for Export Purposes All documents must be approved by the Department of Livestock, Ministry of Agriculture and Cooperatives, complete with stamp of approval. 2. Transport for Import Purposes All certificates and permits must be approved by the Department of Livestock, Ministry of Agriculture and Cooperatives, with stamp of approval. THAI has also introduced preventive measures for airline staff, stressing the importance of proper cleaning and disinfecting procedures during contamination period as required by the Department of Livestock. The airline has also cancelled all chicken menus on all flights, both domestic and international, and is offering a selection of alternative menus. |
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THAI Ensures Passenger Confidence in Inflight Meals and Introduces “White Shrimp” Menu Thai Airways International Public Company Limited announced its measures to inspect the quality of chicken meat used in preparation of THAI’s inflight meals in order to increase passenger confidence in THAI’s inflight catering services. At the same time, THAI is cooperating with the Department of Internal Trade, under the Ministry of Commerce, to support farmers of white shrimp who are experiencing economic difficulties. Mr. Abhiradee said, “During the period where there is a decrease in chicken consumption, THAI in cooperation with the Department of Internal Trade, under the Ministry of Commerce, has agreed to support those who farm white shrimp. Currently, farmers of white shrimp are experiencing difficulty due to the decreased price of shrimp and the overproduction of shrimp in the market. THAI is providing support by introducing special white shrimp menus on the airline’s international and domestic flights departing from Bangkok throughout February.” Mr. Kanok Abhiradee, THAI’s President, said that in order to boost passenger and customer airline confidence in the airline’s inflight menus, THAI has increased the level of stringent inspection of imported and domestic chicken meat used in the preparation of inflight meals by THAI’s Catering Department. THAI has stressed the importance of laboratory testing all types of meats to comply with high hygiene levels and food safety measures, according to world airline catering standards, with certification granted by International Food Production Association and the World Health Organization, as follows: 1. Increase Food Inspection and Analysis Measures in Laboratories Previously, THAI conducted food inspection and implemented analysis measures in its own food laboratory at THAI’s Catering Services Department. Now,THAI has introduced 3 more external food inspection laboratory inspection points, at the laboratories of the Department of Medical Science under the Ministry of Public Health, the Department of Livestock Development, and the Food Institute, in order to reassure consumers and increase confidence that all meat products used in meal preparation are safe for consumption and have been prepared according to stringent standards, as required by the International Food Production Association. Chicken for the preparation of THAI’s meals is the produce of a closed area farm system. 2. THAI Staff Conduct Daily Inspections of Chicken Farms Producing Chicken Meat for THAI’s Catering In order to measure the standards in
chicken meat production levels, THAI staff conduct daily inspections
of chicken farms that produce chicken meat used in 3. Discontinue Catering Uplift from Risk Countries THAI has discontinued catering uplift from risk countries. Inflight meals will be prepared by THAI’s Catering Services in Bangkok, with meals loaded from Bangkok for the return flight. In addition to the increased safety precautions, THAI has in place Hazard Analysis and Critical Control Point (HACCP) which is a food production control system, implemented to meet World Health Organization (WHO) standards. As well, THAI has introduced Good Agricultural Practice (GAP) which is a raw material quality development standard that closely monitors selection process, growth process, feeding process through to the food preparation process. THAI has also implemented the Good Manufacturing Practice (GMP), a measure and standard used in food production and catering services, to measure the quality of raw materials that are used by Catering Services. THAI conducts Risk Analysis along with the HACCP system to ensure the safety of meals prepared by THAI’s Catering Services. The introduction of these modern procedures can successfully control the standard of raw materials and catering meal production. THAI’s passengers and customer airlines can be confident that inflight meals prepared by THAI’s catering services meet international standards as stipulated by the International Food Production Association and the World Health Organization. |
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THAI Adds Over 11,000 Seats to Meet Chinese New Year Demand Thai Airways International Public Company Limited has increased flights and rotated aircraft allocation in preparation for travel during the Chinese New Year festival, affecting high traffic routes such as Beijing, Shanghai, Guangzhou, Hong Kong and Kuala Lumpur. THAI will therefore offer an additional 11,000 seats for passengers travelling from those destinations into Thailand during the holidays, further boosting the country’s tourist arrivals. Mr. Suthep Suebsantiwongse, THAI’s Executive Vice President, Commercial, announced that the 11,000 additional seats constitutes a 15% increase over the normal capacity of 73,000 seats to 85,000 seats to accommodate holiday-makers during the Chinese New Year. Additional flights and aircraft changes will be introduced on the following routes: Bangkok-Shanghai v.v. The increase in seat capacity is expected
to meet the extra demand of international tourists visiting Thailand
during the holiday period. Increased air travel during |
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THAI Earns Top Ranks in SmartTravelAsia’s Favourite Airline Poll Results 2004 Thai Airways International Public Company Limited announced that it ranked among the top five airlines in SmartTravelAsia.Com’s “Favourite Airline Poll Results 2004” under the “Favourite Airline Overall Results” category. THAI also ranked among the top five airlines under the “Best First Class Results” category and among the top five airlines under the “Best Cabin Service Results” category. SmartTravelAsia.Com’s Favourite
Airline Poll was conducted during 1 October to 25 December 2003, with
results based on over 2,000 valid entries from respondents who are readers
of the online Asia travel magazine. |
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THAI’s Royal Orchid Plus e-News Invites Passengers to Join Games to Win Tickets and Accommodation Thai Airways International Public Company Limited has invited all Royal Orchid Plus members to join in the fun announced through THAI’s new Royal Orchid Plus e-News, the latest channel for information exchange between the airline and its frequent flyers. ROP members will also have a chance to win domestic and international air tickets with free accommodation and car rental, as well as bonus mileage points from now until 31 January 2004. Mr Suthep Suebsantiwongse, THAI’s Vice President for Commercial, announced that THAI sees the need for a new channel of information exchange with ROP members. THAI’s new communication vehicle, ROP e-News, allows members immediate access to updated information at their own convenience. To introduce ROP e-News and to celebrate the new year, THAI has invited ROP members to log on to THAI’s website at www.thaiairways.com/rop and click on member only. Key in the ROP membership number and PIN number which appears at the top of the mileage statement, fill in the required personal information and e-mail address, and follow the instructions. Members may then join in the activities, guess the price of THAI’s domestic and international travel packages for a chance of winning that package. There are 40 prizes to be won, and all ROP members are eligible to play and win bonus mileage points the first time they join the fun. Gold card holders will win 500 points, silver card holders 300 points, and ordinary members 200 points. Winners’ names will be posted on Royal Orchid Plus e-News at www.thaiairways.com/rop the following day, with an e-mail notification sent as well. Currently, there are over 1,600,000 Royal Orchid Plus members worldwide. |
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THAI
Provides Inflight Catering Services for Blue Panorama Airlines Spa and
Thai Jet Intergroup 14 January 2004, at the Sawasdee Room, Rak Khun Tao Fah Building, Thai Airways International’s Catering Services Department, Mr. Kanok Abhiradee, THAI’s President, chaired the contract signing ceremony for Inflight Catering Services between THAI and Blue Panorama Airlines Spa as well as THAI and Thai Jet Intergroup Co. Ltd., to be signed by Mr. Franco C.B. Pecci, Chairman and CEO, Blue Panorama Airlines Spa and Mr. Preecha Kongkate,President, Thai Jet Intergroup Co. Ltd. Also present was Mrs. Pismai Chandrubeksa, THAI’s Managing Director for Catering Services. Mr. Kanok Abhiradee, THAI’s President, said that THAI’s Catering Services Department has been providing inflight catering services for more than 43 years to some of the world’s leading airlines, who have full confidence in the quality of its meals and services. Blue Panorama Airlines Spa and Thai Jet Intergroup Co.Ltd. will become THAI’s 42nd and 43rd customer airlines, respectively, which further enhances the company’s ability to provide the highest standards in service provision. Currently, THAI’s Catering Services Department produces approximately 68,000 meals per day for both THAI and its customer airlines. THAI also produces approximately 14,000 meals per day for its restaurants and snack bars at airports in Bangkok, Chiang Mai, Chiang Rai and Phuket as well as providing catering services for on location and outside catering and baked goods for 30 Puff & Pie Bakery branches. THAI’s Catering Services Department earned a profit of more than 4,500 million baht in the past year. THAI’s Catering Services Department’s high international standards have been approved and recognized by well known food institutions around the world, with awards including Quality and Food Safety Certificates for ISO 14001, Good Agriculture Practice (GAP), Good Manufacturing Practice (GMP), Hazard Analysis Critical Control Point (HACCP) and Risk Analysis. THAI’s Catering Services Department places 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. In addition, it is committed to providing customers with the “Touches of Thai Dish” which combines Thai ingredients and herbs in meal preparation to ensure a healthy diet. |
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THAI Organizes Customer Airlines Conference – Partnership in Excellence 15 January 2004, at the Le Grand Lanna Restaurant in Chiang Mai, Thai Airways International Public Company Limited held its annual Customer Airlines Conference, chaired by Mr. Kanok Abhiradee, THAI’s President, under the theme “Partnership in Excellence,” to familiarize THAI’s customer airlines with new products and services offered by THAI’s Business Units, namely Ground Customer Services, Cargo and Mail Commercial, Catering, Technical and Ground Support Equipment Services. In addition, a briefing was given on progress of THAI’s activities at Suvarnabhumi Airport. More than 300 participants attended the Conference, including 50 customer airlines, Star Alliance member airlines, THAI’s Management, and government officials. Mr. Kanok Abhiradee, THAI’s President, said “We (THAI) decided to have Chiang Mai as the venue for the Conference in order to support the government’s policy to develop Chiang Mai as the regional aviation hub, as well as to inform all the airlines operating to and from Thailand that THAI is ready to develop Suvarnabhumi Airport as a one-stop “seamless service” for smooth travel transition”. Details of THAI’s services for its customers at Suvarnabhumi Airport, which will be operational in 2005, can be summarized as follows, - Ground Customer Services |
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THAI Fares to Start at Baht 1,199 To welcome the new year, Thai Airways International Public Company Limited is offering a special promotional fare for all domestic flights until 31 March 2004,as well as for Business Class and First Class seats on all international flights from 15 January – 31 March 2004. 1. Promotional fares for domestic tickets
will start at 1,199 baht for all e - tickets which offers greater convenience
for passengers who do not need to carry tickets Flights from Bangkok and/to Net Price
(Baht) Economy Class Royal Orchid Plus members will be entitled to mileage point accumulation, but there are a limited number of seats available per flight. 2. There are six types of special discounted
fares on domestic flights: 3. Special fares on Business Class and
First Class on all international flights: Business class seats on the
Bangkok-London flight will start at 85,000 baht, For further information, please contact
THAI’s Reservation Office at 0-2626-2000 24 hours a day, at all
THAI sales offices worldwide (except airport sales |
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