Cabin Service Training Profile

Course Dates:

This course can be taken at any time.

Course Type:

Full-time

Course Description:

How do the cabin crew interact with passengers and fellow crew of different cultures? How do cabin crew know what to serve and when? 







This section covers the purpose of the Manual and the Cabin Crew requirements of the Manual. It also contains a summary of the information contained in each section.





Staff Regulations pertaining to Flight Attendants

Usually based on Company regulations. This section covers the management of staff, supplying information to the Press, gratuities, postal articles, alcohol and drugs, cabin crew manuals, marriage, change of address and or telephone number, travel documents, customs control, crew luggage, hotel accommodation, illness and injury. Cabin Crew Duties
A job description is provided. This covers the expectations by the Company of the Cabin Crew. This section covers all aspects of the expected role of Cabin Crew including the duty roster, standby duties, pre-flight duties, in-flight duties, transit stop duties, end of flight duties, post flight duties, duties during a delayed scheduled or unscheduled flight, special attention to handling of passengers during the night, actions during turbulent weather at night. Passenger Management
Public relations for cabin crew. This section empowers Cabin Crew with the knowledge of how to deal with passengers professionally and in different types of situations. Other aspects include the addressing of passengers, differences in class travel, travel, reception and seating of passengers, passenger counts, seatbelt sign procedures, care of special attention passengers. Cultural Interaction
Understanding the needs of different cultures and social environments of the passengers in order to achieve successful interaction with passengers, thereby influencing and encouraging their return.

Catering Introduction
This includes Catering where special diets and doctrine foods are discussed. Particular attention is focused on Kosher foods, Halaal, Hindu, Vegetarian, other special diets and Menu terms.
Wine & Food with a practical exercise of opening and serving wine and sparkling wine, and a wine tasting is conducted.
Bar Formalities which are based on Company policies.