Find below some of our training topics (contact us for the full course syllabus)
DAY 1
• Company & Customer Expectations
• Corporate Flight Attendants Responsibilities
• Welcome Customers & The Art of Hospitality
• Galley Organization & Mise en Place
• Care & Cleaning Silverware & Stemware
• In-Flight Silver Service
• Culinary Techniques & Plate Decoration
• Serving Luxury Food: Caviar, Balik Salmon, Sushi, Foie Gras, Cheese, Truffle
• Service Protocol
• Specific table settings & serving styles for European, Middle East, African, American, Asian clientele within a specific type of aircraft
• Private Owner & Charter Flights, Customized Service
• Spirits knowledge & Cocktail making
DAY 2
• Breakfast Service
• Bathroom Presentation
• Housekeeping, Immaculate Cabin, the use of appropriate cleaning products
• Bed with hospital corners & Afternoon Turn Down Service on board
• L’art de la Table, Service à la Française, Attention to Details
• Premium Variety of Coffee, Tea & Arabic Coffee Service
• In-flight child & pet care excellence
• Cultural Differences & Religion on board
• Protocol Head of States, Royalty & VVIP Customers
• Clients Profiles
• Styling the Cabin, Floral Design & Last Trends
• Champagne & Wine knowledge, opening, pouring & storage on board
• Wine & Food Pairing Guidelines
• Storage on board
DAY 3
• Food Safety, Handling & HACCP
• Catering Orders Guidelines & Menu Design
• Catering on a budget, handling difficult situations, coping with last minute changes
• Pop Up Flights, Action & Reaction
• Specials requests & meals (Halal, Kosher)
• Considerations of reheating, serving food and drinks at altitude
• Pre-Flight, In-Flight & Post-Flight company standards procedures
• Customer Service Excellence, Exceeding Expectations
• Corporate Etiquette, Security & Confidentiality
• Corporate Flight Attendant Image, Attitude
• Company Grooming Standards
• CRM, Effective Team Work