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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
  • 2. 3 STEPS
    PRE FLIGHT
    INFLIGHT SERVICE AND SAFETY
    LANDING
  • 3. PRE FLIGHT
    GET ORGANIZED!!!!!
    • 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
  • CABIN EQUIPMENT AND OPERATION
  • 8. CREW AND AC LIMITATIONS
    • 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
  • PASSENGER BEHAVIOR
  • 15. PASSESNGER AND CREW SAFETY
    • Safety briefing card
    • 16. Check and secure safety and emergency equipment
    • 17. Secure cabin
    • 18. Observe sterile cockpit
    • 19. Communicate with your crew
    IF YOU HAVE ANY QUESTIONS ASK PIC!!
  • 20. IN FLIGHT
    • Passenger comfort and service
    • 21. Review travel information
    • 22. Maintain regular contact with cockpit
    • 23. General passenger handling and safety
  • CABIN SERVICES
    • 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
  • Customer Service Excellence Corporate Flight Attendants
    • 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
  • Wine & beverage knowledge for Corporate Flight Attendants
    • 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
  • PASSENGER HANDLING
  • 42. LANDING
    • make sure cabin is secure
    • 43. Notify PIC
    • 44. Assist passengers
    • 45. Crew briefing of flight
  • LANDING AND FBO ARRIVAL
  • 46. CONCLUSION and Q & A