Research Paper on:
Pre and Post 911 and In Flight Food Service

Unformatted Sample Text from the Research Paper:
associate such a traumatic experience. While the travel industry was hard hit with regard to significant drops in consumer tourism, one area in particular that has also seen substantial  changes is the in-flight food service. From portions to utensils to the very equipment upon which food and beverages are served, in-flight food service has been faced with an  unexpected need to modify its structure since 9-11. Prior to the World Trade Center and Pentagon terrorist attacks, the airline food service industry  appeared almost impenetrable in relation to issues of security; last on the list of potential criminal activity, in-flight food service and its providers were not considered to be targets of  any sort of problems. Since the attacks, however, a completely new line of thinking has emerged with regard to how food is prepared, transported and stored, as well as  the utensils - such as forks, knives and toothpicks - that accompany meal selections that can become potential weapons. Even the food storage carts are considered possible risks to  public safety if unruly passengers use them to shove flight attendants and/or passengers or terrorists choose to hide explosives inside their multiple compartments. "With everything including tennis shoes and  plastic cutlery looming as potential safety risks in the skies, travelers, aviation and federal officials are expressing concern that another mundane device -- the cart for food and beverage service  -- could be turned into a weapon" (Maynard PG). One of the major concerns over the safety of in-flight food service and the carts used to store food and  beverages is the sheer number of people who must play a part in the overall preparation. It may already have reached the point where armed guards will have to