Business Class - Chapter 3
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This chapter discusses the various tasks that flight attendants must complete before passenger boarding, including: 1) Setting up lavatory items and preparing newspapers and magazines in the aisles. 2) Checking items in seat pockets and cleaning around seats, as well as arranging coatrooms and overhead bins. 3) Verifying equipment in passenger seats works properly and collecting headphones from empty seats after boarding. 4) In the galley, checking and chilling meals and beverages, as well as ensuring adequate service tools are available. Preparing welcome drinks for passengers.
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Business Class - Chapter 3
- 1. CHAPTER 3. BEFORE PASSENGER BOARDING Objectives: For learning this chapter, you will be able to understand… understand Aisle and Galley works before passenger boarding. b di
- 2. CHAPTER 3. BEFORE PASSENGER AISLE WORK BOARDING Lavatory items Setting Newspapers & Magazines Preparation Checking Seat Pocket Items Ch ki S t P k t It Arranging around Seats Arranging Coatrooms & Overhead Bins
- 3. CHAPTER 3. BEFORE PASSENGER BOARDING AISLE AISLE- 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 BOARDING AISLE AISLE- PREPARING NEWSPAPERS & MAGAZINES When Preparing newspapers on a Large Tray, titles of newspapers should be shown.
- 5. CHAPTER 3. BEFORE PASSENGER BOARDING AISLE CABIN AISLE-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 BOARDING AISLE CABIN AISLE-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 PASSENGER AISLE 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 PASSENGER GALLEY WORK BOARDING Before passenger boarding Meal Check Chilling Chilli Service Tools Check Welcome Drink Preparation
- 9. CHAPTER 3. BEFORE PASSENGER GALLEY GALLEY- 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 PASSENGER GALLEY MEAL GALLEY-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 BOARDING GALLEY MEAL GALLEY-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 BOARDING GALLEY GALLEY- 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 BOARDING GALLEY GALLEY- 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 BOARDING GALLEY WELCOME GALLEY-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.