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Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
Cabinservicepolicies
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Cabinservicepolicies

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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.
  • Transcript

    • 1. CABIN SERVICE and SAFETY PROCEDURES<br />
    • 2. 3 STEPS<br />PRE FLIGHT<br />INFLIGHT SERVICE AND SAFETY<br />LANDING<br />
    • 3. PRE FLIGHT<br />GET ORGANIZED!!!!!<br /><ul><li>Know your cabin
    • 4. Know aircraft equipment and its limitations
    • 5. Know your own limits on passenger behavior
    • 6. Be aware of regulatory requirements
    • 7. Establish passenger and crew safety</li></li></ul><li>CABIN EQUIPMENT AND OPERATION<br />
    • 8. CREW AND AC LIMITATIONS<br /><ul><li>Crew duty
    • 9. Flight time
    • 10. Flight destination
    • 11. Passenger passport information if needed
    • 12. Service and maintenance announcements
    • 13. PART 135 or 91
    • 14. PIC announcements</li></li></ul><li>PASSENGER BEHAVIOR<br />
    • 15. PASSESNGER AND CREW SAFETY<br /><ul><li>Safety briefing card
    • 16. Check and secure safety and emergency equipment
    • 17. Secure cabin
    • 18. Observe sterile cockpit
    • 19. Communicate with your crew</li></ul>IF YOU HAVE ANY QUESTIONS ASK PIC!!<br />
    • 20. IN FLIGHT<br /><ul><li>Passenger comfort and service
    • 21. Review travel information
    • 22. Maintain regular contact with cockpit
    • 23. General passenger handling and safety</li></li></ul><li>CABIN SERVICES<br /><ul><li>Distribute menu
    • 24. Dining services
    • 25. Offer music, movies, or reading material
    • 26. Pillows, blankets, and eye masks if overnight flight
    • 27. Hot towel service</li></li></ul><li>Customer Service Excellence Corporate Flight Attendants<br /><ul><li>Precision in table setting
    • 28. Professional table setting for 2-4 passengers
    • 29. Serving luxury food items
    • 30. Performing under pressure
    • 31. The art of hospitality
    • 32. Details make the Difference
    • 33. Service Protocol
    • 34. Silver Service</li></li></ul><li>Wine &amp; beverage knowledge for Corporate Flight Attendants<br /><ul><li>Matching food and wine
    • 35. Wine at 30,000 feet
    • 36. The impact of cold and heat on wine
    • 37. Introduction to Champagne, Burgundy and Bordeaux
    • 38. Correct opening of Champagne and wines
    • 39. Preparing tea and its considerations
    • 40. Introduction to premium spirits
    • 41. Preparation of classic and modern cocktails</li></li></ul><li>PASSENGER HANDLING<br />
    • 42. LANDING<br /><ul><li>make sure cabin is secure
    • 43. Notify PIC
    • 44. Assist passengers
    • 45. Crew briefing of flight</li></li></ul><li>LANDING AND FBO ARRIVAL<br />
    • 46. CONCLUSION and Q &amp; A<br />

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