Cathy Wesley
THE COUNTRY Manager of Emirates Airline, Cathy Wesley, has announced special innovations in the operations of the airline.
This follows the introduction of its Ghanaian-inspired dishes particularly Kpakpo Shito and Salmon, which it features on its flights’ to Ghanaian journalists at the Movenpick Hotel in Accra.
Ms Wesley displayed her love for salmon with ‘kpakpo shito’ and Fante Fante sauce onboard Emirate flights but said these must be ordered 24 hours before departure.
She was all praise for the Ghanaian government especially, the relevant ministries such as the Foreign Affairs Ministry whose cooperation with the airline over time especially during the pandemic, and the attendant measures were was wonderful.
With their menus changed monthly, she had cause to showcase this feature to her hosts of course for onward transmission to the traveling public.
Spotted in her Ghanaian fabric, Ms. Wesley did not leave her guests in doubt about her love for her duty post which she said openly with a relish.
In her post COVID-19 projection she said “the airline industry will continue to see high demand for travel, especially leisure and premium leisure travel.”
She called for collective work as an industry to, as she said, “overcome the operating challenges, such as staff shortages that are affecting the journey, fuel price which is cutting into our bottom line, geopolitical issues around the globe that affect operations and movement, as well as consumer confidence, among other challenges.”
Emirates’ business module, she added, “is strong and we are used to the challenges. Wherever travel restrictions lift, we’ve seen strong demand for our services, and we firmly believe that wide-body aircraft, as well as connecting the Dubai hub will continue to be the most efficient option to our business in the medium to longer term.”
Emirates, she went on, has engaged a lot of Ghanaian cabin staff adding that those interested in working with them should check online as such opportunities are put out through that channel.
By A.R. Gomda