On board stewardess are at the top of the French manner services. Our lessons have been elaborated in collaboration with big French cookers, “maîtres d’hôtel” who won international trophies several times and butler in very well-known houses.

Those tuitions gather stakes and flight characteristics and flight operations, thanks to the service

1. Study of the preparation of a flight
2. Analysis of the progress of a flight
3. Initiation of the tools and helping systems for the preparation of a flight
4. Location and study of the new customers
5. Analysis of the needs of the customers
6. Initiation to the environment
7. Relationship development of the adaptation ability
8. Conceptual development of requirements
9. Training to the body language “the swan lake” (Lac du Cygne)
10. Expressions and attitudes, postures, languages, dress and outfit, movements around the customer
11. Gesture around the passenger
12. Movement in the cabin
13. Cooking knowledge’s in general
14. Middle east training service and protocol, and Ramadan protocol and catering
15. Russian service and protocol
16. Specific cooking knowledge’s
17. Development for elaboration of « refined service » concept
18. Initiation to the selection
    a. Of material
    b. Of flavours and savour
    c. Of decorations, dishes, of toilet essential set
19. Design of the presentations « cloud on the plate »
20. Elaboration of the presentation
21. Management of problems
22. Services and dishes
23. Newspapers
24. Preparation of a flight with stopovers
25. Initiation to the service « bed on cloud »
26. Wines, liquors, on board bar
27. The trousseau (tbc) of the on board steward
28. Way of life, tableware
29. Food safety
30. Safety regulations FBO’s
31. CRM
32. Cabin crew safety Initiation/ duties and responsibilities ; SOP, procedures, emergency procedure for evacuation, safety emergency equipment, depressurisation, firefighting on board, dangerous goods, security, first aid. FAA Part : 91.131.135
33. Intensive interview , preparation for private airlines.
34. Knowledge of different ground systems in the FBO's
35. Operational and logistical aeronautical knowledge
36. Learning from operating services on the ground so that the host on board is autonomous
37. Learning the language of business aviation
38. Learning the various stakeholders and players in the airport and on the ramp
39. Learning and preparation of all documentation to be provided to supply and fit on each flight
40. Preparation in English to all meetings of the various business aviation companies (Corporate, Owner, timeshare brokers, Russian companies Middle East, Asia)