Fritz Airline

[Gregory Monty]

ExpoAirwas the first airline in Sri Lanka to be certified under the International Civil Aviation Organization ( ICAO) annex requirements, as well as being the first domestic airline to be certified by the Department of Civil Aviation to commence flights to Jaffna.

Starting in January 2012, Expo Air relaunched its scheduled passenger flights from Ratmalana Airport to Jaffna Airport with a brand-new Cessna 208 Caravan. The aircraft has 12 seats and passengers are able to reach Jaffna in less than 1 hour.

ExpoAir has a leasing arm that wet- and dry-leases aircraft to third parties. In 2005, an F27 was dry-leased to Pakistan International Airlines, and in 2006, the airline wet-leased a Douglas DC-8-63CF to Air Mauritius. In 2007, it dry-leased another F27 aircraft to Mihin Lanka. In 2008, it wet-leased a Beech Super King Air 200 from South Africa and sub-leased the aircraft to the UN arm of WFP for operations in Sri Lanka.In August 2014 Dimonim Air (Indonesia) leased the sole ATR 72-200, (PK-HVH), belonging to Sri Lankan carrier Fits Air, for use on its internal Indonesian network.

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Aviation's primary event has just ended with some 1500 participants from airlines, Strategic Partners, associations, manufacturers, suppliers and media. Find out all that happened in Dubai, 2-4 June.

Stefan: When using the sous-vide method, my food cooks slowly in a sealed bag and keeps all its flavors and vitamins inside for maximum flavor. I prefer this way of preparation because the contents cook by themselves in a water bath. All you need to do is adjust the time and temperature. There is no stirring or flipping required. Sous vide takes out a bit of the chaos of a kitchen by allowing food to cook overnight or even over a couple of days.

Fritz: Low-temperature cooking is ideal for all proteins (whether meat or fish) where you need to reach a certain core temperature. Steam penetrates very quickly into the protein even though we use low temperatures. You can try it out with any portion of fish which is not pan-fried, but rather marinated and steamed. Or, you can take a chicken breast which is first pan-fried and then bring it up to a core temperature of 74 Celsius using low-temperature steam. Big cuts like roast beef, lamb shoulder and pork shoulder also work very well using this methodology.

Fritz: Yes, of course you can use low-temperature cooking for airline catering. You just need to follow food safety regulations. For us, that means that we need to adhere to HACCP 03 to ensure the right core temperature of the meat or fish.

Stefan: Galleys in airplanes do not have a water bath yet, but we can still use the technology on board. It works well with single-portioned vacuum bags which can be regenerated carefully in a standard airline-catering dish that has been covered with a lid or aluminium foil. The bag needs to contain a lot of liquid. Otherwise, you would burn the product in a dry heat. Alternatively, you can use sous vide to pre-cook products on the ground then unpack and deliver them on board.

Interested in the growing public interest in rocketry, much of the result of articles by the popular rocket designer, Max Valier, he surmised that a rocket-powered glider would be a reasonable venture for the Opel company. Thus, he teamed with rocket pioneers Friedrich Sander and Max Valier.

Opel purchased the Ente and went to work with the engineers and with Lippisch to mount the rockets and work out balance issues. Two rockets packed with black powder were created, each of which could be fired by an electrical switch mounted in the cockpit. Each rocket would provide 30 seconds of burn. They were designed to be fired sequentially.

The first critical issue the designers faced was that the weight of the rockets changed as they burned out. This resulted in the center of gravity or balance point shifting forward as each of the rockets were fired. Using the concept of a lever arm, the team mounted a movable counterweight under the cockpit floor. Thus, as the rockets fired, the pilot could move the weight backward within the fuselage, thus keeping the balance point within a range that would allow stable flight. A launch rail with large sized rubber bands would help get the glider up to flight speed. Overall, the rocket-powered glider design was an ingenious concept and design.

Stamer rode the flaming Ente until the rocket exhausted its fuel and then crash landed the Ente into the field. Uninjured, he tumbled out of the burning wreckage. He was able to stagger clear before the flames spread to consume the rest of the glider. The Ente was a complete loss.

This time, rather than flying the plane with a test pilot, Fritz von Opel elected to take the first test flight himself. The flight was moved to Rebstock Airport, located near Frankfurt-am-Main. As crowd gathered, Fritz von Opel climbed into his Opel RAK 1 glider. After a final check, he was ready for flight.

Many car manufacturers had their roots in aviation or ties to aircraft design. Among the best known then and now are BMW (the logo is actually a stylized white propeller spinning against a blue sky), Mitsubishi (can you guess what the shape of the logo is supposed to be?), Mercedes, Salmson (a once great French car company that had specialized in aircraft engines) and even Ford in America with its famous Trimotor airliner design that popularized commercial airline travel in America.

In early 2020, this project brought together 17 partners and nearly 130 students for more than a semester around the critical moment faced by the airline industry during the spring 2020 COVID pandemic.

In early April, as governments around the world were closing their doors to travellers. the aviation industry experienced its worst crisis in its 100-year history. On May 5, Carsten Spohr, CEO of Lufthansa group, tells his shareholders: "In less than 65 days, we have returned to the levels of 65 years ago in terms of air traffic volume." The main question at that time in the industry is, how long can this crisis possibly last? 3 months, 6 months or even 12 months?

In May, the FIT Chair launches the Initiative EDHEC Students Against the Crisis (ESAC) to help companies from all industries to understand the possible impact of the sanitary crisis to their business, systematically explore possible solutions and develop recovery scenarios. 33 students worked with ten companies, spending a total of 1 300 hours of voluntary work. The Air Travel project was built on an existing partnership with the Lufthansa Group. To take a systemic industry perspective the EDHEC FIT Chair invited additional partners to the project, including, Amadeus, Airbus, Celfocus, Emirates, Ferrovial, Frontex, Global Load Control, Heathrow Airport, IATA, Schiphol Airport and Thales.

n the first phase drivers of change were identified through a 360-degree scan. The first workshop focussed on developing a short-term radar on the factors that will drive solutions for imminent problems and short-term recovery of the industry. The most important factors include: decontamination & disinfection technology, service digitalisation, alternative transport technologies, willingness to travel, Trust in health & safety measures etc.

The second industry workshop applied a scenario sprint methodology which built on the co-creation of scenarios. Participants could leverage on the insights on the factors as well as their own insights and intuition. The workshop identified four plausible scenarios.

In September, the Chair entrusted the 124 students of EDHEC's Master of Science Marketing program, as part of their course on "Foresight and Strategic Design", with a practical case study: to study the challenges and solutions specific to a group of clients to navigate the health crisis.

Using existing reports and customer interviews the students co-constructed 8 personas, which are extreme customers representing a specific customer segment. For each persona the students collaboratively built a profile, a mood board and a key data sheet.

Explaining the rules with respect to the pandemic of the destination country is a critical aspect to gain the trust of the passenger.

Thermal cameras inside flights would also enable airlines to have a secondary layer of safety net to protect the health of the passengers of the passengers. Instantaneous decisions taken in-flight (e.g.: isolation of passenger) and after arrival ( e.g.: proper health arrangements) would enable the confidence of the customers to a greater extent.

A loyalty program designed for eager travellers who want to explore the world but do not yet have a stable financial situation. Their task is to complete missions for environmental organizations such as beach cleaning, charity support in exchange for points added to their personal customer account. And after earning enough points, users can use them to plan their next trip and have access to different kinds of offers (special access, discounts etc).

Nicole

I loved taking the plane, beyond being a convenient transportation method, it is also an exciting activity itself: the food, the comfort, the view and the overall experience onboard is just really fun and enjoyable.

Voix off fminine

This led us to create our target persona:

Nicole is 24, she lives in France and she's a student. She enjoys trying new things and likes to share it on social media. She is ecoconscious and actively trying to minimize her carbon footprint. She's frustrated by COVID crisis and she cannot wait to be able to travel again. She's not particularly afraid of COVID considering her young age. And she loves to take the plane and enjoys the flight experience.

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