Cabin Safety and Service Procedures
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Cabin Safety and Service Procedures

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This is a presentation I put together to illustrate the policies and procedures one should complete in order to make a successful flight from a cabin perspective.

This is a presentation I put together to illustrate the policies and procedures one should complete in order to make a successful flight from a cabin perspective.

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  • Id like to take the topic of the role of a purser and briefly break down the procedures and responsibilities in the cabin related to customer service and safety.
  • It can be broken down in to 3 phases
  • Preflight. This is the time where it is important to get organized and get all your ducks in a row, so to speak. Check your emergency and safety equipment for proper operation, and expiration dates. Possibly prepare a menu, obtain a trip sheet to get trips details. Complete a cabin asset checklist.
  • Know your cabin.

Cabin Safety and Service Procedures Cabin Safety and Service Procedures Presentation Transcript

  • CABIN SERVICE and SAFETY PROCEDURES
  • 3 STEPS
    PRE FLIGHT
    INFLIGHT SERVICE AND SAFETY
    LANDING
  • PRE FLIGHT
    GET ORGANIZED!!!!!
    • Know your cabin
    • Know aircraft equipment and its limitations
    • Know your own limits on passenger behavior
    • Be aware of regulatory requirements
    • Establish passenger and crew safety
  • CABIN EQUIPMENT AND OPERATION
  • CREW AND AC LIMITATIONS
    • Crew duty
    • Flight time
    • Flight destination
    • Passenger passport information if needed
    • Service and maintenance announcements
    • PART 135 or 91
    • PIC announcements
  • PASSENGER BEHAVIOR
  • PASSESNGER AND CREW SAFETY
    • Safety briefing card
    • Check and secure safety and emergency equipment
    • Secure cabin
    • Observe sterile cockpit
    • Communicate with your crew
    IF YOU HAVE ANY QUESTIONS ASK PIC!!
  • IN FLIGHT
    • Passenger comfort and service
    • Review travel information
    • Maintain regular contact with cockpit
    • General passenger handling and safety
  • CABIN SERVICES
    • Distribute menu
    • Dining services
    • Offer music, movies, or reading material
    • Pillows, blankets, and eye masks if overnight flight
    • Hot towel service
  • Customer Service Excellence Corporate Flight Attendants
    • Precision in table setting
    • Professional table setting for 2-4 passengers
    • Serving luxury food items
    • Performing under pressure
    • The art of hospitality
    • Details make the Difference
    • Service Protocol
    • Silver Service
  • Wine & beverage knowledge for Corporate Flight Attendants
    • Matching food and wine
    • Wine at 30,000 feet
    • The impact of cold and heat on wine
    • Introduction to Champagne, Burgundy and Bordeaux
    • Correct opening of Champagne and wines
    • Preparing tea and its considerations
    • Introduction to premium spirits
    • Preparation of classic and modern cocktails
  • PASSENGER HANDLING
  • LANDING
    • make sure cabin is secure
    • Notify PIC
    • Assist passengers
    • Crew briefing of flight
  • LANDING AND FBO ARRIVAL
  • CONCLUSION and Q & A