E-CORPORATE FLIGHT ATTENDANT MANUAL
SUBJECTS:
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Chap.1 Flight Attendant Responsabilities / Emergency Procedures as a sole flight attendant.
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Chap.2 Catering and Food Presentation.
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Chap.3 Cutlery, Glassware and Tableware Presentation.
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Chap.4 Inflight Service Procedures and safe Food Handling.
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Chap.5 Wine, Champagne and Cheese Presentation.
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Chap.6 Caviar History and Presentation.
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Chap.7 Coffee and Tea Service. Cocktails and Liquors.
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Chap.8 Ethnics and Special Meals / Sushi / Kosher / Cultural Awareness.
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Chap.9 Gastronomic Dictionary – Spanish / English
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Chap.10 Protocol and Business Etiquette in Corporate Aviation.
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Chap.11 Aircraft Inventory and Cleaning.
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Chap.12 Crew Travel Suggestions. Hotel & Taxi Safety Matters.
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Chap.13 The New Entrant Corporate Flight Attendant.
During the course you will have the opportunity to practice and work with first quality aids such as:
- 100% Pure Linen for Table Settings.
- Stainless Steel Cutlery 18/10 with golden edging 24kt.
- Glassware of different types and sizes.
- 747 - First Class Trolley Settings.
- Chinaware with golden edging of 24kt.