VIP SERVICE TRAINING COURSES –

duration 2 to 5 days 

Including the different modules, which are tailored to the operator and which, can be delivered as separate modules.

A. INTRODUCTION TO PROCEDURES & STANDARDS

• Focus on the key differentiator: Due to the increasing homogeneity in product offerings, the flight attendant services provided are emerging as a key differentiator in the mind of the consumers. More than the product it is the service quality that distinguishes a provider from another. Hence, companies can leverage on the service offering to differentiate them from the competition and attract consumers.

• Pre-flight service briefings

B. VIP SERVICE ROUTINE

• VIP service philosophy focusing on attention to details / Mission statement

• Galley preparation

• Cabin preparation

• Service flow

• After landing duties

• Method of service / Business etiquette / Protocol of excellence

C. HYGIENE

Basic knowledge illustrating the do and don’t

D. WINE KNOWLEDGE

·  Basic Knowledge on Wine type, history, etiquette, storage and the different regions.

·  Different wine glasses to be used, service

·  Wine tasting

E. CATERING ORDERS & MENUS

• Flight information

 -How to gather the information and optimize the flight time available

• Creation of menu

- Where to gather the information for pax preferences

- Menu construction plan

- Diversity of the menu

• Completing catering forms during practical sessions

F. PRACTICAL SESSION

• Practical session of the service delivery on board the aircraft or at the training unit with real catering if possible

• Table settings :Lay up the table using the appropriated dishes and cutleries.