Cabin crew members are exposed to a number of challenges. To ensure five-star service, culinary expertise is of particular importance, including professional knowledge regarding wine and cheese selection – a staple of excellent onboard service. In addition to in-depth product expertise, during the advanced training, participants also gain an understanding of premium food sales as well as the price-to-performance ratio of different products.

Objective

The cabin crew gains new knowledge and individual skills for their own service work, thereby undergoing both personal and professional development. This helps ensure a sustainably positive customer experience.

Procedure

• One or two-day practical training
• Theory lessons in modern seminar rooms
• Practical teamwork exercises and individual tasks in our service mock-ups

Target Group

This advanced training is primarily geared toward flight attendants, but it can also be adapted for employees in other service professions.

Content

• Knowledge of international airlines, the hotel industry, and gastronomy
• Product knowledge about food and drinks
• Security in culinary service and in interacting with customers
• Skilled handling of dishes, glasses, and flatware
• Developing your personal hosting qualities
• Consideration of intercultural differences
• Wine and cheese tasting (also available for other products, such as spirits, classic drinks, seafood, caviar, and much more)