Boeing 737 Galley Operations Quiz

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Questions and Answers

What should a crew member say first when making a sales pitch to passengers for beverages?

I can offer you some refreshments.

Do you need anything to drink?

Can I interest you in some snacks?

Would you like to buy/purchase a beverage? (correct)

How should beverages and munchies be served to passengers?

Using both hands equally.

From the base with logos facing the passenger. (correct)

With labels facing away from the passenger.

By holding them from the top.

Which hand should be used to serve passengers in the portside of the aircraft?

Left hand.

Both hands.

Right hand. (correct)

Either hand.

What should a crew member do before placing items on a tray table?

Politely request the passenger to open the tray table. Signup and view all the answers

Where should beverages be placed when serving to passengers?

On the top right corner of the tray table. Signup and view all the answers

What should not be used in the espresso coffee maker on VT-SLA & SLB?

Hot water Signup and view all the answers

How should the aft boilers be utilized during service on VT-SLA & SLB?

For filling water flasks Signup and view all the answers

Where are the goodie bags located in the galley?

Crew cart Signup and view all the answers

How many water jugs and hot water flasks are placed in G2 or G7 Galley?

Two of each Signup and view all the answers

What is included in the contents of the G1 Galley?

Water cups and service trays Signup and view all the answers

What is the purpose of the goodie bag placed in the cockpit?

For every three sectors of operation Signup and view all the answers

Which galley has ice buckets available?

G4 Galley Signup and view all the answers

How are the F&B carts categorized?

Full carts and half carts Signup and view all the answers

What item is NOT typically stored in the G1 Galley?

Passenger snacks Signup and view all the answers

What is the capacity of the water bottles provided for the cockpit crew?

500ml Signup and view all the answers

What is the required reporting time for the catering van at the aircraft for base departures?

D – 90 minutes Signup and view all the answers

What should be done if there is a discrepancy in the seal numbers?

Document it on the catering sheet and inform SCC Signup and view all the answers

Which items are NOT required to be physically counted during the catering handover?

BOB items Signup and view all the answers

What action must the crew take before landing to expedite the catering handover process?

Close the stock in the catering sheet Signup and view all the answers

How many seals are required for sealing the F&B carts per catering uplift?

08 seals Signup and view all the answers

In case of any unserviceability of catering equipment, what must the crew do?

Document it on the catering challan. Signup and view all the answers

What must the R2 check concerning the F&B carts during the handover?

The opening seal numbers Signup and view all the answers

What is required to be done with unused seals after sealing the catering carts?

Place them back in the dry store Signup and view all the answers

What is the correct procedure for offering cold towels when the outside temperature is 22 degrees Celsius or above?

Use ice cubes on top of the towels and serve pre-rolled. Signup and view all the answers

Which crew member is responsible for preparing the refreshing towels before passenger boarding?

R1 Signup and view all the answers

What should be done with the towels if the outside temperature is below 22 degrees Celsius?

Prepare towels using a water cup of hot water. Signup and view all the answers

How many towel trays can fit on a large service tray?

4 Signup and view all the answers

What is the proper way to hold and serve the cold towels?

Using the tongs from an edge. Signup and view all the answers

How should the refreshing towels be prepared just before serving?

Equally poured with water and tongs must be used. Signup and view all the answers

Who is responsible for offering towels to the forward SMAX rows?

L1 Signup and view all the answers

What must be done with ice cubes placed on top of the towels before serving?

Remove them before taking the tray into the cabin. Signup and view all the answers

What should cabin crew inform the passenger if there is insufficient cabin space for their baggage?

The bag will be stored in the cargo compartment due to space constraints. Signup and view all the answers

Which item is specifically prohibited from being placed in the cargo hold?

Power Banks Signup and view all the answers

What action should crew take regarding essential items in the passenger's bag?

Politely inform the passenger to remove these items before offload. Signup and view all the answers

What should the commercial staff attach to the offloaded bag?

A tag indicating the passenger's luggage details. Signup and view all the answers

In the absence of a passenger copy tag, what should the ground staff document?

The passenger's name, seat number, and number of offloaded bags. Signup and view all the answers

What is a recommended practice for accommodating cabin baggage during boarding?

Crew should be mobile and vigilant about overhead bin space. Signup and view all the answers

What strategy should be employed to store bags in the overhead bin efficiently?

Place bags vertically to maximize space. Signup and view all the answers

What should cabin crew do if they foresee any baggage issues during boarding?

Inform the SCC so they can alert commercial staff. Signup and view all the answers

Study Notes

Boeing 737 Espresso Coffee Maker

Espresso coffee makers on VT-SLA and SLB aircraft should not be used for hot water.
Crew should proactively use aft boilers on VT-SLA and SLB to fill water flasks for both service carts and after service.

Boeing 737 Galley Information

The G1 galley contains two half carts with:
- Two-liter water bottles for passengers and crew.
- Water cups.
- Large and small service trays.
- Crew accompaniments.
- Dry store.
- 500ml water bottles for the cockpit crew.
- Goodie bags.
The G1 galley also includes a water cart and crew cart.
The G2 and G7 galleys each have 2 water jugs and hot water flasks.
The G4 galley (700/800) contains:
- An ice bucket.
- Two water jugs and hot water flasks.
- Two full carts with passenger F&B.
- One half cart for water (with two-liter water bottles, water cups, and dry store).
The G3 and G6 galleys on the 900ER model have an aft stowage area.

Boeing 737 Catering Handover Process

Catering van reporting time is D-90 minutes for base departures and post chocks-on for transit flights.
Catering staff hands the catering challan and sheet to the R2.
Catering staff loads galley equipment according to GLP.
Catering items must be stowed in their designated locations by the catering personnel.
After loading is complete, catering staff gives handover (sealed F&B cart, dry store, service trays, hollow ware, etc.) to the R2.
The R2 checks the opening and closing seal numbers mentioned on the catering sheet.
Crew physically checks the opening seal numbers of F&B carts and tallies them against the catering sheet.
Discrepancies in seal numbers are documented on the catering sheet and countersigned by the catering staff.
In case of unserviceable carts or other catering equipment, crew must mention it on the catering challan.
R2 and caterer sign the catering sheet at departure; the caterer takes the yellow copy.
Before landing, crew must close stock in the catering sheet to expedite the handover process.
Unused seals are placed back in the dry store, which is then sealed.
Each catering uplift has 8 seals (6 + 2 spare) for sealing both F&B carts.

Handling of Cabin Baggage

If cabin baggage space is insufficient, cabin crew must inform passengers and assist with offloading baggage into the cargo hold.
Passengers should remove essential items (medicines, baby food, valuables, fragile items) from the bags.
Commercial staff will tag the bag with a DA (delivery at aircraft) or DAB (delivery on arrival belt) tag.
Passengers receive a copy of the tag for reference.
In case the tag is not given to the passenger, ground staff will mention it on the boarding card, and the SCC will document it in the ACFR.
Crew should be vigilant about empty/half-filled overhead bins for last-minute baggage needs.
Bags should be kept vertically in overhead bins to maximize space.

Welcome Drinks and Refreshing Towels

Crew will offer welcome drinks to passengers.
Refreshing towels are provided in the forward galley top for the first sector and in the crew cart for subsequent sectors.
R1 prepares the towel trays before passenger boarding.
Towels are pre-rolled, pre-scented with lemon fragrance, and come in pre-packed disposable units.
Each towel tray has 8 towels and a plastic tong.
Towels are moistened with water, and ice cubes may be added for temperatures 22 degrees Celsius and above.
Hot towels are opened before being handed to passengers.
Crew should ensure that towels are offered to all passengers seated on SMAX rows.

BOB Sales Etiquette

Crew initiates BOB sales with "Would you like to buy/purchase..."
Crew informs the passenger of the total amount after taking an order.
Crew takes payment after the order is served.
Passengers should be addressed with their title and last name.
Beverages are served first, followed by eatables (where applicable).
All items are held from the base and served logo facing, with a serviette (wherever applicable) logo facing the passenger.
All items are served and carried from the galley using a tray.

Serving Etiquette

Use the right hand for serving on the port side and the left hand for the starboard side.
Politely request passengers to open their tray tables before serving.
Serve window and middle seats by extending the appropriate service hand; for aisle seats, place items on the tray table.
Place beverages in the top right corner (groove).

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Description

Test your knowledge on the galley operations of the Boeing 737, focusing on the espresso coffee makers and water management systems. This quiz covers the specifications of various galleys and their components for efficient in-flight service. Perfect for cabin crew training and assessment.