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Corporate Flight Attendant News E-Letter Educating
the
community
one
news
issue
at
a
time. Volume
4,
Issue
2


February
2009


ISSN
1932-4464


The Importance of Training

Our mission is to inform our loyal readers on today‘s issues that shape the corporate flight attendant. Customer satisfaction is our focus in our ongoing quest to exceed the goals for market, professional and personal growth. Each electronic publication is free to corporate flight attendants and aviation personnel throughout the world.

by Dr. Lee Meadows Lee E. Meadows, Ph.D is a Management Professor and Consultant with over 25 years of experience working for and consulting with leading organizations on a variety of management issues. He is the author of the business leadership fable: Take the Lull by the Horns: Closing the Leadership Gap. To learn more about Dr. Meadow’s works, please visit Dr. Meadows's website.

“Once you've made a good selection decision, everything else is training." This quote

came from the wisdom of a veteran corporate education and training director during my years at General Motors. He believed the statement could be applied across a variety of situations, both professional and personal. He also believed the opposite of that statement is also true, in that once you've trained someone to the best of their ability, if it doesn't work out, then it was a bad selection decision. While there was no sitting at the feet of this wise guru, I couldn't help but think how insightful the comment was and still is. The current competitive atmosphere has a number of companies trying to balance their restructuring and retention needs. In the midst of all that expanding and contracting decision making is one sure truth about remaining competitive. Maintaining a well trained, multi-skilled workforce is more than just an overhead cost consideration, but the recognition that without appropriate knowledge and skills, a company, irrespective of size, can lose its competitive and distinctive edge.

The unfortunate trend in short term cost cutting is to reduce or in some cases,

completely eliminate the training budget. Embedded in that budget is skill training, knowledge acquisition and tuition reimbursement. It's usually the easiest place to look because training is viewed as overhead costs. The quick slash and burn approach to help bring up the numbers typically results in a return to the hands-on, learn-as-you-go, scattergun approach to skill competence. The organization is then left with those individuals who are willing to learn in order to survive as opposed to a skilled workforce that wants to grow. What makes this strategy particularly dangerous is the unprecedented labor shortage unfolding in the United States and the 'free agent' approach to career development as seen among the current crop of full time employees. All conventional wisdom supports the notion that training is critical to the efficient functioning of an organization, but the link between conventional wisdom and practical reality gets lost when the idea is to keep the ship afloat. The often translates into organizations having a bunch of highly skilled employees who are proficient in bailing water, but once the waters are calm and stability has been established, no one knows how to row the boat.

The Importance of Training by Dr. Lee Meadows

Page 1

Wine 411

Continuing with the basics! Page 2

NBAA

Flight Attendant/Flight Technicians Scholarship Announcement Page 6

Training is not a 'recreational' luxury to be

implemented when times are good, but is an essential survival tool when times are pretty rough. It is important to maintain an ongoing assessment of the internal training needs of the organization while anticipating the changes in the external environment that will dictate new skills and knowledge. The corporate world has seen the emergence of E-Learning, Online Training, and Distance Education as expanding compliments to traditional in-class learning. These new approaches to training have helped to take some of the expense out of training (i.e. travel, hotel accommodations), but they (continue on page 8)

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Wine 411

Continuing with the basics! Wines and understanding them can be a very daunting experience. Our goal is to provide you with some basic information and be able to apply it to your every day use. For those who are already knowledgeable, may this be a nice refresher of those things you already know.

need some time to "release" their aromas. To speed the process, vigorously swirl the wine in the glass. If you forgot to put that bottle of white wine in the refrigerator an hour before dinner, it's perfectly okay to stick it in the freezer for 10 minutes; no harm will be done to the wine.

In our previous article we opened up with talking on the nine basic grape varieties and how they rank on their boldness and region. We also looked at some simple ways to read the label and understand who, where and when they were made by. To end the article we addressed the issue of stemware and what should be poured in what kind of stemware. While we understand that your department may not have each stemware for each kind of wine, remember wider shape glasses should be used for red wines, whites in slight narrow glasses and champagne should be poured in very narrow stemware.

When opening a bottle of sparkling wine, untwine the wire, wrap a cloth napkin around the cork, then twist the bottle away from you. This will help prevent the top of the cork from breaking off - and protect you should a "loose" cork dislodge on its own.

Serving Wines - How well am I presenting it! To begin this segment of our Basic Wine 411 we are going to discuss the topics of Serving Wine. Wine is best enjoyed when served at the proper temperature: 40-45 degrees for sparkling, 40-50 degrees for whites, 50-55 degrees for lighter reds, and 60-65 degrees for full-bodied reds. There are many devices on the market for opening wine bottles, but the best is a corkscrew that has a rounded open spiral and a handle that's easy to grip - the choice of most restaurant servers. Should the cork break when you're opening a bottle, reinsert the corkscrew at an angle, keep the bottle steady, and then pull smoothly and strongly with the corkscrew. Even when you remove a cork perfectly, small cork chips will often remain in the bottle. These are harmless. When they show up in your glass, simply tilt the glass so the chips float toward the rim, and remove them. Most wines do not need to be decanted, but should you encounter one that does, simply pour the entire contents of the bottle into a glass container, let it sit for five minutes, then pour it back in the bottle using a funnel. The wine will be sufficiently aerated and ready to pour into wine glasses. The most likely candidates for decanting: very old wines that have developed sediment in the bottle, and very young wines that need encouragement to "open up" (i.e., reveal their aromas and flavors). The sediment in a bottle won't hurt you, but it's not pleasant in your mouth. Use a coffee filter or cheese cloth when decanting to remove it from the wine. When pouring a glass of wine, end the pour with a twist of the wrist as you pull back the bottle. This will help prevent spillage. Fill a wine glass no more than one-third full. This accommodates swirling the wine without spilling. Most red wines are ready to drink right when they're poured. Exceptions include very old or very young wines, which may

Corporate Flight Attendant News E-Letter

Flavors and Aromas - Oh My! While certain flavors and aromas it can suggest the age or varietal make-up of wines. Knowing these generalities can help make you a star in blind wine tasting. Some examples follow. An impression of pepper is a common characteristic in Zinfandel and Syrah. Toast is associated with Chardonnay and Semillon, and also can be a sign that the wine was aged in new oak barrels. Nutty nuances - walnut or hazelnut - are common in white Burgundy. Peach and apricot notes are found in many bottling of Viognier and Pinot Blanc. Citrus flavors (i.e., lemon and lime) are quite common in Australian Riesling and French Sauvignon Blanc. Soft red fruits - strawberry, cherry, red currant - typically equate with Pinot Noir. Chocolate is most commonly recognized in fullbodied red wines such as Cabernet Sauvignon. Vanilla is a sign of oak aging, particularly noticeable in Chardonnay and Sauvignon Blanc/Fume Blanc. Raspberry is the defining characteristic of Rhone reds, particularly those with a healthy dollop of Syrah. Butter is the impression that connects many Chardonnays - whether New World or Old World. Mint and eucalyptus are common qualities of Cabernet Sauvignon, especially those from California or Australia. Red wines often have fruit aromas you'll recognize - like blackberry, blueberry, boysenberry, cherry, cranberry, plum, raspberry and strawberry. Among the familiar fruit aromas you'll find in white wines are apple, apricot, banana, coconut, grapefruit, lemon, lime, peach, pear and pineapple

Wine Quality - Is the right balance provided? The color of a wine provides a clue about its age: Younger wines tend to be "brighter" than older ones. Lots of people talk about the "legs" or "tears" - the tiny droplets of wine that cling to the side of a wine glass, erroneously asserting that they are a sign of quality. All they actually indicate is a high alcohol and/or sugar level. (continue on page 8)

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http:// www.ciaproch ef.com/ consulting/ training/ exceptional.ht

Up coming Events February 26-28 20th Annual Women in Aviation Conference - Atlanta GA, www.wai.org

March 10-12 Aviation Industry Expo www.aviationindustryexpo.com

16-19 21st Annual European Aviation Safety Seminar (EASS) /www.flightsafety.org/eass09_preagenda.html

31 March - 1 April Aviation Human Factors Conference www.signalcharlie.net/Conference+Registration

April 21-23 54th annual Corporate Aviation Safety Seminar (CASS) www.flightsafety.org/seminars.html

• Emergency Crewmember Training • Initial/Recurrent Flight Attendant Training • Operations Specifications Training www.InflightTrainingSolutions.com Randall Wood • 201-982-3453 or Cheryl Chestnut • 609-828-4015

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The National Business Aviation Association (NBAA) and its Flight Attendants Committee is pleased to announce that we are now accepting applications for the 2009 NBAA Flight Attendants/Flight Technicians Scholarship Program. NBAA and its Flight Attendants Committee promote education and training as a means for business aviation flight attendants and flight technicians to enhance their professional careers. The 2009 scholarships are made possible by the sponsors associated with that scholarship:

★ AirCare Inflight Medical Training by AirCare International ★ Corporate Aviation Security Training (CAST) program by ASI Group ★ Flight Attendant initial training program by Beyond and Above Corporate Flight Attendant Training ★ Monetary award worth $1,500 towards professional training by Bombardier Aerospace Corporation

★ Monetary award worth $500 towards professional training by Dassault Falcon Jet ★ Initial emergency procedures training by FACTS ★ Career Essentials™ Training by FACTS ★ Initial Cabin Attendant Training by FlightSafety International ★ Cabin Attendant Recurrent Training by FlightSafety International

★ Monetary award worth $1,000 towards professional training by ConocoPhillips

★ Aviation food safety training course by GA Food Safety Professionals

★ NBAA Professional Development Program (PDP) Course by Cornerstone Strategies, LLC

★ Monetary award worth $1,500 towards professional training by Jet Professionals, LLC

★ Initial Corporate Flight Attendant Training program by Susan C. Friedenberg

★ Monetary award worth $1,000 towards professional training by M Foods Corporate Flight Catering

★ Advanced Service/Culinary Course by The Corporate School of Etiquette ★ Practical Flight Assignment by The Corporate School of Etiquette

★ Management of Inflight Illness & Injury training including AED/CPR certification by MedAire, Inc.

★ Exceptional In-Flight Service Program by Culinary Institute of America

★ EMT Basic Courses by Pelham Specialty Training, Inc.

★ Partial scholarship to one of two Executive Education courses by The Darden Graduate School of Business at the University of Virginia

★ Open water survival training program by STARK Survival Company, Inc. ★ Flight Attendant Emergency Training by Survival Systems USA, Inc.

The deadline for application submissions is March 31, 2009. Scholarship recipients must complete all professional/educational training by July 31, 2010, or risk forfeit of the award. Awards will be redeemable under the conditions established by NBAA and this scholarship’s sponsors, and are limited to a one-time maximum award per person every other year. A completed and signed application form must be accompanied by an essay, resume and two letters of recommendation. See full information as well as the application form for details. Click here

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Dear Readers, Why is “community service” needed in the corporate flight attendant world? We as a group have never had a leading force to get our message out to the masses. Back in the 90s a small but valued publication came to fruition and it was called “FAN Mail”. A great pioneer, Ann Holmes, took her passion and invested a lot of time to help and communicate to those in “our” community. After a period of time, Ann ceased the FAN Mail publication however we thank her for her service. Following Ann, Matt Keegan used the internet to provide a web site called CorporateFlyer.net . Matt provided a “community service” where questions and concerns could be posted and answered in the corporate flight attendant community. Areas such as employment, resume posting, catering and training were of value to the readers on a daily basis. Even though Matt has since sold this site, it is still available to view and comment at www.corporateflyer.net And while many of you may not know who some of the NBAA Flight Attendant Committee members are or what their “community service” roll is, they are a dedicated group of professionals from all walks of life who believe in a single goal. The committee members volunteer their time to provide speakers and educational conferences through the NBAA. They also provide guidelines with regards to training and safety so that other groups within the corporate world can “hear” the corporate flight attendant voice and note their concerns. Ongoing discussions with regards to flight attendant professional standards are reviewed each year. As for me, this publication is a tool and a voice to give back to this great community as those before me have done. I have worked with some great mentors, co-workers, and friends in my career and this publication is meant as an homage as they provided me with some great tools, ideas and information for my career as a professional corporate flight attendant. Is “community service” a part of your world – whether it be in aviation or in your own community? Get out in the community and lend a hand, your voice or your strength. Safety, Comfort, Reliability Daniel C. Slapo Founder/Publisher

Corporate Flight Attendant News E-Letter

GAMA, NBAA Launch 'No Plane No Gain!' Advocacy Campaign Feb 17, 2009 - Aero-News Network Looking to reinforce the value of business aviation to American workers, policymakers, companies and communities across the US, the National Business Aviation Association (NBAA) and General Aviation Manufacturers Association (GAMA) unveiled a comprehensive new joint advocacy campaign Tuesday with a familiar name: "No Plane No Gain." The program, launched Tuesday at GAMA's Annual Industry Review and Market Outlook Briefing, gets its name from a public advocacy campaign launched in 1993 by the same two associations. The new initiative will take full advantage of the changing ways people receive and process information today while building on proven advocacy techniques. "The contributions of business aviation to our nation's employment, commerce, competitiveness and health are profound but not always well understood," said GAMA president and CEO Pete Bunce (shown at center). "We are launching this new multi-media educational campaign to get the word out that business aviation is working for America. It is responsible for well over 1 million manufacturing and service jobs, and is one of the few industries that contributes positively to our nation's balance of trade. It is also serving as a lifeline for communities all across the country that are seeing scheduled airline service being reduced or eliminated." The campaign, which is backed by dedicated financial resources from NBAA and GAMA, will utilize a multifaceted approach. That will include a dedicated "No Plane No Gain" web site; commissioning studies illustrating the value of business aviation; and paid advertising through various media channels. The campaign will also include webinars to cate audiences about the need for business aviation and give practical tools for justifying the use of a business airplane... a particularly prescient move, given the amount of negative press being generated by corporate use of private jets in the current economic climate. "At a time when we are facing almost unprecedented economic challenges, US businesses need tools that will help them enhance productivity, maximize flexibility, and maintain strong communications," said NBAA President Ed Bolen. "No Plane No Gain" will underscore why business aviation is critical to tens of thousands of costconscious companies fighting to succeed in a difficult market. It will also remind people of the relief efforts and humanitarian assistance that is only possible through this mode of transportation." For more information please visit

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(continued from page 1) also represent the continuing education and training opportunities that are consistent with the 'lifelong' learner philosophy that is a guiding beacon for contemporary organizations. In fact, the growth of the Internet has helped to take a lot of the sting out of costly training by allowing access to training Websites and online certification programs such as NATA's New Online PLST and 139 Fire Safety Training sites.

As the economic cycle continues to spin toward its next step in the process, many organizations are weighing the importance of training in lieu of other seemingly pressing concerns. The doubts are probably tied to an inability to measure the true impact of the training experience, and, consequently, its true worth. When all else fails, perhaps some reflective thought on the next quote and its corporate interpretation might shed some light.

Avaition Community needs YOUR help! General aviation is changing and without your voice it could mean the loss of your aviation job completely. Please visit our web page to learn how to contact your Congressman and Senator.

"If you think education is expensive, try ignorance." In the business setting, that quote is taken to mean, "If you think training is expensive, try incompetence." To learn more about NATA educational offerings, please visit www.nata.aero.

http:// www.executiveairc raftcatering.com/ Your catering source for Addison Airport (ADS) / Dallas Fort Worth (DFW), Dallas Love Field (DAL) / Dallas Executive Airport (RBD) and surrounding airports .

(continued from page 3) The aroma of a wine is important because it's directly connected to the flavor. Swirling the wine in the glass will help you experience all of the aroma nuances. A wine's "weight" mostly refers to its alcohol content ("light-bodied" equals lower in alcohol, "full-bodied" equals higher in alcohol). A wine's "body" is the combination of alcohol and fruitiness - i.e., how it "feels" in your mouth. A wine high in alcohol will feel "warmer," whereas a wine low in alcohol will feel "cooler" and refreshing. The best wines embody a nice balance of alcohol, fruit, acid and tannin (a compound derived from the stems, seeds and skins of wine grapes), all working in harmony with one another - this is called balance. A wine's "length" (or "finish") is a measurement of its after-flavor - the impression and flavor it leaves in the mouth after being swallowed. Wines with "longer" finishes tend to be good candidates for aging.

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