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Business Class - Chapter 2


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Business Class - Chapter 2

  1. 1. CHAPTER 2 SERVICE TOOLS 2. Objectives For learning this chapter, you will be able to understand understand… the concept of the design the type and usage of tools the handling of tools and apply it to the g pp y field
  2. 2. CHAPTER 2. SERVICE TOOLSDESIGN OF SERVICE TOOLS BASIC CONCEPT Bright, l B i ht clear, b d calm broad, l Pattern : Wave(wishing for a safe and comfortable flight) Color : green, y g yellow, g y grey
  3. 3. CHAPTER 2. SERVICE TOOLSCHINAWARE Plate 8 inch Plate 6 Inch plate Appetizer A ti Bread, fruit, B d f it
  4. 4. CHAPTER 2. SERVICE TOOLSCHINAWARE3 inch bowl Condiments Set Dessert bowlCasserole Cup and saucer
  5. 5. CHAPTER 2. SERVICE TOOLSDESIGN AND MANUFACTURER OF SERVICETOOLS Manufacturing company -One of the best pottery company in Japan O f th b t tt i J ‘NORITAKE’ -‘DESTER’ from BELGIUM -‘JAM WORLD’ from ITALY
  6. 6. CHAPTER 2. SERVICE TOOLSCHINAWARE HANDLING Hold up a plate with your palmPutP your thumb closer to the edge to assist. h b l h d i Be careful not to put your finger inside the food rim of a plate.
  7. 7. CHAPTER 2. SERVICE TOOLSCHINAWARE HANDLING Dish up the food inside the food rim of a plate Place one side of a plate on th Pl id f l t the table first and remove your fingers slowly. y Warm the chinaware for warm food. Collect the same kind of dishes C f and do not pile up more than 4 at one time.
  8. 8. CHAPTER 2. SERVICE TOOLSGLASSWARE[Tumbler Glass] Water, Drinks, Cocktail(with ice)[Wine Glass] Wine Champaign Wine, Champaign, Cocktail(without Ice)[liqueur Gl[li Glass] Li ] Liqueur,[Brandy Glass] Brandy
  9. 9. CHAPTER 2. SERVICE TOOLSGLASSWARE HANDLING- Put your ring finger and little finger - Remove waste inside the glass on the first when placing the glass after collecting. on the table - Touch the table with those fingers first not to make a noise.
  10. 10. CHAPTER 2. SERVICE TOOLS GLASSWARE HANDLINGBecause passengers drink directly out of glasses,hold a stem or 1/3 part of the glass from the bottom
  11. 11. CHAPTER 2. SERVICE TOOLSTRAY Large Tray Small tray(Used(U d as b i meal (U d f ‘Side order’, basic l (Used for ‘Sid d ’ tray and for collecting collecting used cups) used di h ) d dishes)
  12. 12. CHAPTER 2. SERVICE TOOLSCUTLERY [Tea Spoon] Tea, Coffee, Ice Cream, Yoghurt Cover [Knife/Fork] Hot entrée, appetizer, salad [Small fork] Fruit dessert
  13. 13. CHAPTER 2. SERVICE TOOLSLINEN “Made to be harmonized with the color of chinaware.”TableclothTray Mat yLinen NapkinCart Mat
  14. 14. CHAPTER 2. SERVICE TOOLSLINEN[ ][Tablecloth] For p g passenger’s table before meal service.[Linen Napkin] Napkin with button holes provided to a passenger for a meal, serving wine or water[Cart Mat] Two kinds, bigger mat for the top level and smaller one for mid/ bottom levels of a serving cart]
  15. 15. CHAPTER 2. SERVICE TOOLSLINEN Before use check th cleanness and whether th are B f h k the l d h th they wrinkle free. The se e sewn pa t s ou d be p aced facing do part should placed ac g downward o a a d on passenger’s table. OM logo should be placed on a passenger’s side.
  16. 16. CHAPTER 2. SERVICE TOOLSLINEN Put linens in a vinyl bag for unloading. Unused linens should be kept inside the transparent vinyl bag bag.
  17. 17. CHAPTER 2. SERVICE TOOLSTOOLS TO BE HANDED OVER TongsBread Tongs gMade of metals. Lemon TongsEntrée Casserole tongs
  18. 18. CHAPTER 2. SERVICE TOOLSCONSIDERATIONS WHEN USING SERVICE TOOLS Do not p service tools on the floor put Check the cleanness of service tools before use. Clean tools after use and keep them in proper places. Service tools that are used in the galley should not be seen in passenger’s sight. Handle with caution and do not make disturbing sound. g
  19. 19. CHAPTER 2. SERVICE TOOLSAll service tools should be handled with care.Glasses should be kept and off loaded in a glass rack, othertools in a proper compartment.
  20. 20. CHAPTER 2. SERVICE TOOLSSUMMARY Background In order to strengthen the competitiveness for upper classes, OM has replenished new service tools. Considerations for service tools handling g Because passengers drink directly out of glasses, do not touch the rim of a glass. Be careful not to put your finger inside the food rim of a plate. Place one side of a plate on the table first and remove your fingers slowly when serving to passengers slowly, passengers.
  21. 21. CHAPTER 2. SERVICE TOOLSSUMMARY g Standard principles when using service tools1. Use proper service tools for each class.2. Do not place service tools on the floor.3. Check the cleanness before use.4. Service tools that are to the handed over should be cleaned and kept in proper places places.5. All service tools should be handled with care.6.6 Service tools that are used in galleys should not be seen in passengers’ sight.7. Warm chinaware to be used for warm food.