5 Questions
Match the following time periods with the corresponding developments in airline meal services:
1920s = Serving tea, coffee, ice cream, cheese, fruits, lobster salad, and cold chicken on board 1930s = Introduction of regular hot meals Mid-1950s = Equipping Boeing 737 with catering functions like refrigerators and ovens Present = Usage of service trolleys for meal services
Match the following tasks with the correct duty of flight attendants:
Check all overhead bins are securely closed = Ensuring cabin safety Check all passengers' seatbelts = Ensuring passenger safety Maintain cleanliness throughout the flight = Cabin hygiene Provide in-flight dining services including meal options and beverages = Passenger comfort
Match the following roles with their responsibilities during in-flight dining:
One FA pulls the trolley and hands out food while the other pushes it and serves beverages = In-flight meal service Preparing in-flight meals in the galley before serving to passengers = Meal preparation process Using service trolleys or carts for storing and transporting food and beverages = Meal service logistics Collecting used meal trays and waste after passengers finish their meals = Post-meal cleanup
Match the following actions with their relevance to pre-flight duties:
Checking all overhead bins are securely closed = Preventing items from falling during takeoff and landing Checking all passengers' seatbelts = Ensuring passenger safety during turbulence Ensuring cabin cleanliness is maintained throughout the flight = Creating a pleasant environment for passengers Taking care of passenger safety and comfort through hospitality = Establishing a positive passenger experience
Match the following equipment with their usage during airline meal services:
Refrigerators and ovens on Boeing 737 = Keeping food in cold storage before reheating Service trolleys or carts for meal service = Storing and transporting food and beverages Galley for preparing in-flight meals = Meal preparation area Cabin aisle service trolleys for serving passengers = Convenience in providing meals along the cabin aisle
Study Notes
- Common complaints related to meal services on flights include long wait times for serving, inefficient delivery, and issues with collection procedures.
- The serving cart on the airplane often blocks the aisle, making it difficult for passengers to access the lavatory.
- Meals and beverages are prepared in the galley before being carted on service trolleys by Flight Attendants to serve passengers.
- Flight Attendants have various duties including distributing meal trays, collecting used ones, attending pre-flight briefings, preparing in-flight meals, setting up in-flight entertainment, and more.
- The history of in-flight meal services dates back to the 1920s when Imperial Airways in the UK started serving tea, coffee, and cold items, with hot meals becoming common in the 1930s and the introduction of catering functions like refrigerators and ovens in the mid-1950s.
Explore common complaints related to meal services in aviation, including long waiting times for serving, inefficient delivery, and blocking of aisle by serving carts. Learn about catering functions like storing, transporting food from galley, and preparing meals in the galley before serving passengers.
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