Bangkok--26 Nov--Thai Airways International THAI organizes THAI’s In-flight Caterer’s Conference 2007 or TICC at THAI’s head office, with the aim of bringing together caterers from around the world to discuss the issues involved inflight catering services to help further improve standard and quality of products and services being delivered. Captain Pravit Shinawatra, THAI’s Executive Vice President, Operations Department presided over the event and presented the Certificates of Appreciation to selected caterers. THAI has 42 catering stations worldwide and is annually serving approximately 20 million meals on board. We have online catering stations vary from 20,000 meals to 500,000 meals annual uplift. We serve Thai food on every main meal of service flight as well as offering sub continental dishes for route localization or national dishes such as Japan and India to cater for international passengers’ expectation. Apart from food serving on board, THAI also offers freshly cooked meals or “Chef on Call” program for First Class passengers to order the main meal prior to their flights with a variety of more than 20 menus. Seen in the photos, Captain Pravit Shinawatra (4th from right), THAI’s Executive Vice President, Operations Department, Mrs. Pismai Chandrubaksa (3rd from left), THAI’s Managing Director, Catering Department and Mrs. Bhinkham Rohisthira (3rd from right), THAI’s Vice President, In-flight Services & Cabin Crew Development Department.