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Business Class - Chapter 3
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  • 1. CHAPTER 3. BEFORE PASSENGER BOARDINGObjectives:For learning this chapter, you will be able to understand… understandAisle and Galley works before passenger boarding. b di
  • 2. CHAPTER 3. BEFORE PASSENGERAISLE WORK BOARDINGLavatory items SettingNewspapers & Magazines PreparationChecking Seat Pocket ItemsCh ki S t P k t ItArranging around SeatsArranging Coatrooms & Overhead Bins
  • 3. CHAPTER 3. BEFORE PASSENGER BOARDINGAISLEAISLE- LAVATORY ITEMS SETTING Set up cosmetic items Set up other items(comb etc…) etc ) Check the quantity of dry items, flushing and cleaning condition. Spray lavatory
  • 4. CHAPTER 3. BEFORE PASSENGER BOARDINGAISLEAISLE- PREPARING NEWSPAPERS & MAGAZINES When Preparing newspapers on a Large Tray, titles of newspapers should be shown.
  • 5. CHAPTER 3. BEFORE PASSENGER BOARDINGAISLE CABINAISLE-CABIN CHECK AND PREPARATION ( Check PSU(Passenger g Service unit), Reading light, Call Button, Cabin audio and video system system. Check the items and cleanness inside the seat pocket. (Safety Info Card should be Info.Card placed in front)
  • 6. CHAPTER 3. BEFORE PASSENGER BOARDINGAISLE CABINAISLE-CABIN CHECK AND PREPARATION p Sleepers and headphones are preset by cleaning staff Check the cleanness around seats, condition of pillows and bl k t f ill d blankets After passengers boarding is passengers’ completed, collect sleepers and headphones from empty seats and stor them in coatroam.
  • 7. CHAPTER 3. BEFORE PASSENGERAISLE COATROOM,AISLE-COATROOM OVERHEAD BIN BOARDING Coatroom Check the cleanness and secure space Check Ch k coat ht hangers and d Hanger tags Overhead Bin Check the cleanness of each zone and finally spray the cabin. Stand by for welcome greeting. greeting
  • 8. CHAPTER 3. BEFORE PASSENGERGALLEY WORK BOARDING Before passenger boarding Meal Check Chilling Chilli Service Tools Check Welcome Drink Preparation
  • 9. CHAPTER 3. BEFORE PASSENGERGALLEYGALLEY- MEAL CHECK BOARDING All service items should be checked for both 1st and 2nd meals. Be aware of all items to be served using Galley info info.
  • 10. CHAPTER 3. BEFORE PASSENGERGALLEY MEALGALLEY-MEAL CHECK BOARDING Number of basic tray,y, and entrees should match with a reservation status. Be aware of a menu specification. ifi ti Report meal loading status to purser after t t t ft gathering information.
  • 11. CHAPTER 3. BEFORE PASSENGER BOARDINGGALLEY MEALGALLEY-MEAL CHECK Check the loaded Cutlery status of trays and menu according to the flight number. For Western basic Tray Check Butter, Ch k B tt Condiment Set,
  • 12. CHAPTER 3. BEFORE PASSENGER BOARDINGGALLEYGALLEY- LIQUOR CART CHECK & CHILLING Check liquor cart and take g undamaged. out items to be chilled. The basic thing is that “Serve cold items cold Serve cold, hot items hot“. Chill with ice: Juice, Soft Drink, White Wine, Champagne, Beer, Milk, Milk Water When chill the champagne and wine keep labels p
  • 13. CHAPTER 3. BEFORE PASSENGER BOARDINGGALLEYGALLEY- CHINAWARE & GLASSWARE CHECK Glassware : Check the loading status by kind and quantity. Chinaware : Check the loading status by kind and quantity according to meal types. Check other necessary service tools and the quantity.
  • 14. CHAPTER 3. BEFORE PASSENGER BOARDINGGALLEY WELCOMEGALLEY-WELCOME DRINK PREPARATION Welcome Drink : Necessary Item : Large Tray, (according to number of passengers, a small tray can be used ) Tumbler Glass, Wine, Glass, Napkin, Nuts, Orange Juice, Water, Champagne. Check whether glasses are clean and undamaged. Chill a bottle of champagne in an ice Bucket Bucket.