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Thursday, 7 september 2017

09:30-10:00 Welcome and Registration

Hilton Hotel Grand Place Ballroom 10&11

10:00-11:30 WORKSHOP - First part

• Cheese on board an airplane - Martin Henschel, Carlos Catering
• A Passion for Linens - How to select the right linens - Ruth Douglas & Eva Luc, Heirlooms
• Tableware and proper service - Pierre Rambroul, UpperSky

11:30-12:00 Coffee Break

12:00-13:00 WORKSHOP - Second part

• Wine pairing - Kelly Merriott, DeLuxe Catering
  

13:00-14:00 Networking Lunch

14:00-16:00 WORKSHOP

• Butler in the Sky - Leif Ytterstad, DaVinci Inflight Training Institute
• Techniques for ordering from a restaurant and EU regulations - Pierre Rambroul, UpperSky

18:30-22:00 Cocktail Reception and Dinner

Location: Hilton Hotel Grande Place

Dress code: Cocktail

friday, 8 september 2017

08:30-09:00 Welcome and Registration

09:00-09:15 Welcome Remarks and Committee Introduction - Brandon Mitchener, EBAA CEO; ECFAC

09:15-10:00 RVS in SMS is CRM - Brian Hayvaz & Isabelle Durand, AIRCARE International

10:00-11:00 A Significant Role - Margriet Bredewold, Co Guard GmbH

11:00-11:30 Coffee Break

11:30-12:00 WE-CARE - Christine Mairesse, EBAA

Corporate Flight Attendant Training Scholarship - on behalf of Susan C. Friedenberg

TAG Aviation Announce Cabin Crew Scholarship - Lesley Coleman, TAG Aviation

12:00-13:45 Networking Lunch

13:45-14:45 I never wanted to be a flight attendant - Keynote Speech, Heather Poole, author of Cruising Attitude: Tales of Crashpads, Crew Drama and Crazy Passengers at 35,000 Feet, a New York Times bestseller

14:45-15:15 Safety Talk: Lessons Learned and Emerging Topics - Stéphane De Wolf

Documentation

15:15-16:00 Don't Panic! There is a well-trained Flight Attendant on board - John Ryan, MedAire

16:00 Closing Remarks & End of the Meeting