The organization of passenger service for air transport consists not only in the transportation of passengers to their destination, but also in the provision of various types of food, which can include hot meals according to the free choice menu or complete rations on board the aircraft, desserts, drinks. The range of dishes depends on the budget of the airline, season, flight duration, class of service, departure time, principles of healthy eating, national characteristics, specific tastes and age of the passenger. In this paper, the menu of the company Aeroflot — Russian Airlines is considered. Food in Aeroflot airplanes is divided into two cycles. Depending on the direction and duration of the flight, a choice of two dishes is provided: cold or hot breakfast, hot or cold lunch, snacks and drinks. The menu of this airline is updated every six weeks. Economy class menu: depending on the direction, departure time and duration of the flight, it contains breakfast, lunch or snacks. A selection of hot and cold drinks is also provided depending on the duration and direction of the flight. Flights lasting up to 3 hours of flight offer passengers breakfast or lunch or dinner, soft and hot drinks. On flights lasting from 3 to 6 hours of flight, the menu includes appetizer, main course, dessert, soft and hot drinks. There is also the option of ordering special meals in the Economy class on flights over 3 hours. On flights over 12 hours of flight to Los Angeles, Miami, Havana, passengers will be offered an additional diet — a sandwich and fruits. The Comfort class menu offers passengers a welcome drink and a menu card is provided. During the flight in the Comfort class, two meals are provided for flights lasting more than 6 hours. The menu of this class is presented for 14 directions (from Moscow to Bangkok, Phuket, Beijing, Hong Kong, Dubai, Los Angeles, New York, Vladivostok, Khabarovsk, Petropavlovsk–Kamchatsky, Seoul, Shanghai, Tel Aviv, Yuzhno–Sakhalinsk and back). The paper presents a menu with the calculation of nutritional value and calorie content.

As already noted in the previous work, “Nutrition on Aircrafts: a Menu Analysis (Part 1)”, the organization of passenger service for air transport consists not only in the transportation of passengers, but also in the organization of meals on board airliners. The assortment of dishes depends on many factors such as: budget of the airline, season, flight duration, class of service, departure time, national characteristics and category of passengers. In this paper, the menus of Nordwind Airlines and Azur Air are considered. The airline “Nordwind Airlines” at the stage of purchasing tickets offers its passengers the opportunity to form their diet from the proposed list of dishes for an additional fee. Typically, the list includes chicken dishes, meat dishes, pilaf and special nutrition (vegetarian nutrition and nutrition for children), there is also the option “Guaranteed nutrition”, which, depending on the duration of the flight, includes soft drinks; hot nutrition; Tea coffee. “Azur Air” Airlines in the standard package of services provides snacks during the flight or does not provide on-board nutrition at all. Nevertheless, there are several services with which you can receive ready-made culinary products for an additional fee. The airline cooperates with Fly Service LLC (St. Petersburg), which provides various catering services, including on board an airplane. The Restaurant on Board service is available only upon departure from Pulkovo Airport (St. Petersburg). The information on the international rating according to the Skytrax World Airline Awards of the world according to the criterion of “Airline Catering” is presented. Among Russian airlines, only Aeroflot in the Economy Class nomination is present in international ratings. The paper presents a menu with the calculation of nutritional value and calorie content.