Cabinservicepolicies

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Cabinservicepolicies

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

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