Thursday, June 26, 2008

5:00 pm–
6:00 pm

First-Time Attendee Welcome Session

This event is for new attendees and those interested in becoming a “Buddy” to First-Time Attendees. At this session you will register, pick up your badge and be assigned a “Buddy” to help you make the most of the conference. There will be a short welcome presentation outlining conference events and information on becoming a corporate flight attendant, a basic “101”. Please join us for this exciting event.

Conference Registration and Networking Reception

Sponsored in part by CorporateFAInsider.com

Catering Working Group Meeting

All business aviation caterers are invited to participate in this meeting of the Catering Working Group Subcommittee of the Flight Attendants Committee. If you have any questions about the Catering Working Group, please contact Jay Evans at jevans@nbaa.org.

Friday, June 27, 2008

Registration & Continental Breakfast

Introduction and Welcome

Judy Reif, flight attendant committee chairperson, will begin the conference and introduce the committee and the advisory council. Attendees will also receive an explanation of SEBA. Steve Brown, NBAA senior vice president operations and administration, will welcome Attendees with an update from Washington, DC and how the cabin safety professional can prepare their careers for the future global market the industry is facing.

Keynote Speaker
SEBA Level All

Terri Morrison, co-author of five books, including Kiss, Bow or Shake Hands: The Bestselling Guide to Doing Business in More Than Sixty Countries, will discuss cultural issues involved in doing business around the globe including France, China, India and the Middle East. She will give examples of cultural blunders, successes and guidelines to help international travelers. She has written for many publications, including OAG Frequent Flyer Magazine and Industry Week.

Break

Hot Regulatory Topics in Business Aviation and the Impact on Flight Attendants
SEBA Level All

Operational control, overflight letters, duties while taxiing and child restraint devises are just some of the industry issues everyone should be aware of. This session will include a panel discussion on the upcoming industry and regulatory changes that affect all cabin safety personnel and how to stay in the “know” at all times.

11:45 am –
12:15 pm

Flight Attendants Committee Scholarship Winner Presentations

The Flight Attendants Committee will announce the winners and awards earned for the 2008 Scholarships. Over 20 sponsors support this program awarding 48 scholarships.

Lunch

Fatigue for Aircrews in the Global Environment, 24/7 When do we Ever Sleep?
SEBA Level All

Dr. Mark Rosekind, Alertness Solutions

Sponsored by Sentient Flight Group

Today’s global business environment requires round-the-clock operations. Managing fatigue to maintain safe operations is critical for the entire flightcrew of a business aircraft. Dr. Mark Rosekind, president of Alertness Solutions, will explain how the cabin crew can manage these issues related to fatigue and handling the long crew duty times that we all can face.

3:00 pm –
3:30 pm

Break

Culture Shock: An Electrifying Look Into International Travel Challenges and Etiquette Related to Catering
SEBA Level All

Presented by MFoods, Rudy’s Inflight Catering and Tastefully Yours Knowing international customs, beliefs, morals, unusual and often unexpected etiquette practices can make you a polished, savvy traveler. Be stimulated and astonished as we travel to three countries with varying etiquette challenges such as food, gift giving, greetings, flowers and their meanings, dress and much more. Prepare to exhilarate the senses and enliven your repertoire of international protocol.

Catering Appreciation and Networking Event

Tucson, Arizona provides cool evenings, light breezes, star-filled midnight blue skies lit by a bright moon – that’s the venue for this year’s Caterer Sponsored Opening Night Gala. What more could you ask for? Great food, fine wine, and new and old friends join in this congenial ambience. The tableside cooking and generous buffet menu is replete with Southwestern-influenced choices and a touch of American Indian.

Sponsored by 121 Inflight, Air Culinaire, Air Gourmet, AirFare Catering, ASN, B. E. Princess/ Princess Liquors, Events 20/20, Executive Aircraft Catering, Five Star Gourmet, Gourmet Inflight Catering, Jetfinity, M Foods, Ltd Corporate Flight Catering, O’Neill’s Catering, Rudy’s Inflight Catering, Sensations Inflight Catering, Silver Lining Inflight Catering, Southern Skies Inflight Catering and Tastefully Yours.

Saturday, June 28, 2008

Smoke, Fire & Fumes!
SEBA Level All

Captain H.G. “Boomer” Bombardi discusses the severity of smoke/fire/fumes (SFF) in the cabin, and how cabin crew members play a crucial part in helping the cockpit crew determine the proper solution to the SFF event.

Security is the Huge Issue for All Air Travel
SEBA Level All

Doug Carr, NBAA

This session covers business aviation security issues as they relate to international travel and rulemaking within the Department of Homeland Security (DHS), Transportation Security Administration (TSA) and International Council of Aviation Organizations (ICAO). Topics include issues related to access portal airports for international travel, passenger security related to entering DCA and dealing with the e-APIS filing and other immigration rulings.

Break

Global Health Challenges for Crew and Passengers
SEBA Level All

Dr. Petra Illig, CDC Quarantine Medical Officer

Since the occurrence of the SARS epidemic and the more recent concerns regarding novel strains of pandemic flu potentially affecting the airline industry, the CDC has significantly increased its quarantine branch in order to protect the American public from incoming communicable diseases that are a public health concern. There are federal regulations regarding reporting of febrile passengers and crew members prior to arrival in the United States in order to assist quarantine stations in screening of sick passengers upon arrival. This presentation will give an overview of how quarantine stations work, the federal regulations involved, and how flight attendants in international corporate aviation are a critical link to this program.

International Standard – Business Aircraft Operations (IS-BAO)
SEBA Level All

Ray Rohr, International Business Aviation Council (IBAC)

IS-BAO is the worldwide process for running a business aviation flight department. IBAC in Montreal has oversight of this process including auditing and approving these standards. This presentation explains what this standard means to the 100+ flight departments that operate with the approved IS-BAO standard. This session discusses how the business aviation flight attendant can work within the flight departments that maintain this standard. Issues related to safety management systems (SMS) and audit procedures can help the flight attendant understand IS-BAO.

Lunch

Breakout Sessions

Session 1 - How Auditing Builds a Safety Standard for Your Passengers
SEBA Level 3 and 4

Is building a safety standard with safety auditing right for your company? Safety is our primary goal in business aviation but many of us only see just a part of the whole picture. In this session, we have asked two leading safety auditing companies (ARG/US and Wyvern) to help us see the big picture and how an audit is performed on an individual user. From this we can all learn how the entire flight department can maximize its efforts to provide a safe and customer-oriented environment for the passengers.

Session 2 - Basic 101 & Self Marketing in Today’s Business Aviation World
SEBA Level 1, 2 and 3

Are you new to business aviation or having difficulties breaking in to the industry successfully? An experienced panel will present basic information and guidelines specific to business aviation. “What is a business flight attendant?”, training requirements, FAR’s, as well as self-marketing techniques, such as proper resumé formatting and design, submitting online submissions and e-mails, how to properly contact flight departments/contact personnel, interviewing techniques and much more!

Catering Breakout Session

Session 1 – Iron Chef…The Flight Attendant
SEBA Level 3 and 4

The United States Air Force has mastered the innovative talent of cooking for long hauls with multiple stops, where safe, quality catering is unavailable. Imagine planning, shopping, storing provisions, preparing and serving a full aircraft of passengers from the limited space of an igloo. This ingenious program will teach how resourceful and imaginative one can be with restricted issues, such as aircraft electrical and voltage allotments, food safety concerns, customs and liability issues for the flight attendant and much more.

Session 2 – Uncorked …The ABC’s of Wine and Food at 41,000 Feet
SEBA Level All

Presented by Air Culinaire

This session is guaranteed to be stimulating to both the eye and the taste buds. Wouldn’t you like to master the skills of paring wines with foods and courses, be aware of the appropriate glassware, uncorking and pouring of wine on the aircraft with the proficiency of a sommelier? Also learn why we allow wines to breathe and why wines taste differently at high altitudes.

Session 3 – Plate Presentation – The Art of Feeding the Eye
SEBA Level 1, 2 and 3

Presented by Gourmet Inflight

Whether you are a novice or a pro at plating food, this session will not only add to your skills but help you create a delightful dining atmosphere for your guests. Get ready to discover the secrets of colors, shapes and garnishes to paint masterpieces good enough to eat.

Session 4 – Menu Planning – Taking a Menu from Simple to Spectacular
SEBA Level 1, 2 and 3

Presented by Sensations Inflight Catering

Discover how to broaden your menu varieties using different tastes and food combinations by capitalizing on the season’s bounty and quality and infusing rich bold flavors from different cultures and their cuisines. Learn how changing accompaniments, preparation style and portion sizes can deliver limitless options.

Catering Breakout Sessions Repeated

Session 1 – Iron Chef…The Flight Attendant
SEBA Level 3 and 4

(See description above)

Session 2 – Uncorked …The ABC’s of Wine and Food at 41,000 Feet
SEBA Level All

(See description above)

Session 3 – Plate Presentation – The Art of Feeding the Eye
SEBA Level 1, 2 and 3

(See description above)

Conference Summary and Wrap-Up

The Flight Attendants Committee will summarize and wrap-up this global mission and invite everyone to join us again in New Orleans in June, 2009. Prizes will be awarded at the end of the Conference and we wish Attendees a safe journey home.

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