Business Class - Chapter 3


Published on

Online Document

  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Business Class - Chapter 3

  1. 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. 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. 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. 4. CHAPTER 3. BEFORE PASSENGER BOARDINGAISLEAISLE- PREPARING NEWSPAPERS & MAGAZINES When Preparing newspapers on a Large Tray, titles of newspapers should be shown.
  5. 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. 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. 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. 8. CHAPTER 3. BEFORE PASSENGERGALLEY WORK BOARDING Before passenger boarding Meal Check Chilling Chilli Service Tools Check Welcome Drink Preparation
  9. 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. 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. 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. 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. 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. 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.