Saudi Airlines Catering

More than 35 Years of Excellence

Saudi Airlines Catering was established in 1981. The 35 years that followed witnessed a rapid expansion in the organisation’s operations, which spanned local and international markets. Over the years, Saudi Airlines Catering pressed forward with its program of continuous improvement and innovation, as well as streamlining our operations to meet growth in demand and to achieve operational efficiencies.

Meals produced

in 24 hours

In September 2015 Jeddah Unit has achieved the highest number of meals production since its establishment, where 102,550 meals were produced to serve 299 flights within 24 hours

11

New Lounges

in 2015

Saudi Airlines Catering manages different airport lounges around the Kingdom, which offer a premium experience for travelers on first, business and economy class, offering a wider selection of amenities and services to ensure that our lounges offer an environment of truly world-class service not only in Al Fursan Lounges but in the Private Aviation Lounge, Saudia City Private Lounge, Saudia Private Aviation (SPA), Executive Lounge, delayed flights, Lounge Café and Premier Lounge.

300

Training Opportunities

to Graduates of Madinah Tourism & Hospitality College

Strengthening its leadership role in the training and development of Saudi youth Saudi Airlines Catering has signed a MoU with Madinah Tourism and Hospitality College to equip Saudi youth with the necessary skills to occupy leading positions in the company.

20

Tons per day

Laundry processing Capacity per Day

Located in the Industrial zone of King Abdullah Economic City (KAEC), Saudi Laundry Services offers premier commercial laundry services to Hospitality and commercial operations with its new 8,000 sq. m plant.

27

Million Meals Annually

Production Capacity of our CPU

The stages of production in the CPU are identical to those used in the main In-Flight catering units. All cooking stages are conducted according to international standards adopted for Health and Food Safety Standards, where the latest liquid nitrogen technique is used to freeze the meals to -18C using a blast freezer.