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.
