Catering Manual - Al 2 PDF

THE
CATERING MANUAL
AL 2
01 October 2011
This manual is and remains the property of Flybe Plc. All rights reserved. No part of
this manual may be reproduced or copied in any form or by any means without the
prior written permission of Flybe Ltd.
Flybe Catering
PREFACE Page 2
Manual
PREFACE
This Manual forms part of the Operations Manuals of Flybe Plc.
The Management responsibilities and supporting procedures referred to in this

Manual are approved and must be adhered to.
The Company aims to achieve the safest possible operations for its customers and
employees and anyone else associated with our activities. An important element in
developing an even safer operation is that we learn all possible lessons from any
incidents or accidents whether on the ground or in the air and use these to avoid
recurrences.
All employees are urged to help provide the highest levels of safety in the industry,
and so are encouraged to report any information, which may affect flight or ground
safety. To promote a free flow of information the Company will not normally take
disciplinary action against any employee reporting an incident affecting safety.
The only possible exception may be where someone has acted recklessly,
maliciously, or omitted to take action, in a way that is not in keeping with their
training, responsibilities or experience. In such cases, the fact that a person has
made a report will be taken into account in their favour.
The Company will take very seriously, however, occasions where an incident is
discovered that has not been reported. Not reporting anything, which could affect
flight or ground safety is considered serious misconduct.
It is accepted that Company Procedures do not override the need to comply with the
Air Navigation Order, British Civil Airworthiness Requirements or EU Operational
Requirements in so far as: they are endorsed by the United Kingdom Civil Aviation
Authority, Airworthiness Notices and other formal requirements published by the Civil
Aviation Authority from time to time.
A STRONG
Managing Director
' 'Flybe' is the trading name of FLYbe Plc Any reference in this manual to 'Flybe or
The Company,' 'Relates to Flybe Plc (Company No. 2769768)
Registered Office: Jack Walker House Exeter International Airport Exeter Devon,
EX5 2HL
AL2 1 October 11
Flybe Catering
PREFACE Page 3
Manual
RECORD OF AMENDMENTS
Amendment Amendment Date Incorporated by

Number Date Entered (Signature)
Initial Issue 01 October 2010 --- PC
AL 1 01 April 2011
AL2 01 October 2011
AL2 1 October 11
Flybe Catering
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Initial Issue 1 October 10

Flybe Catering
LIST OF EFFECTIVE PAGES Page 5
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Flybe Catering
CONTENTS Page 1
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THE CATERING POLICY .......................................................................................... 1

CONTACTS................................................................................................................ 3
Q400 FLEET INFORMATION .................................................................................... 5
EMBREAR 175 FLEET INFORMATION .................................................................... 6
EMBREAR 195 FLEET INFORMATION .................................................................... 6
STATION OPERATIONS ........................................................................................... 7
RAMP SAFETY AND SECURITY .............................................................................. 9
CPU CENTRAL PROCESSING UNIT...................................................................... 11
BAR SECURITY....................................................................................................... 13
AIRCRAFT BAR SEALS.......................................................................................... 14
GALLEY LOADING PLANS Q400........................................................................... 17
GALLEY LOADING PLANS EMBRAER 175 .......................................................... 29
GALLEY LOADING PLANS EMBRAER 195 .......................................................... 31
GASH CARTS (WASTE CARTS) ............................................................................ 47
HOT WATER PROVISIONING................................................................................. 49
WET ICE PROVISIONING ....................................................................................... 50
EXTENDED BARS ................................................................................................... 51
CREW MEALS ......................................................................................................... 53
CATERING UPLIFT SCHEDULE............................................................................. 55
THE CATERING UPLIFT SCHEDULE HAS THREE KEY USES............................ 55
AIRCRAFT SUPPLIES DELIVERY NOTE............................................................... 59
FOOD HYGIENE ...................................................................................................... 61
CATERING DISCREPANCY REPORT .................................................................... 62
CATERING DISCREPANCY REPORT (SAMPLE DOCUMENT) ............................ 63

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Flybe Catering
THE CATERING POLICY Page 1
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THE CATERING POLICY
POLICY
All aircraft will be catered with bars applicable to route and type of service, and in
accordance with the catering uplift schedule. There will be a spare DF-DP bar at
designated stations. The principle is that every aircraft will be catered.
Aircraft are not to be delayed for catering.
Our policy is to load bars on the first operating flight of each line of flying of the day,
and for those bars to remain on board all day. There are exceptions, for example
when a bar will be loaded for a regular scheduled flight, then later, the aircraft will
operate a charter with a completely different type of service. On these occasions, the
aircraft will be re-catered with the applicable type of bar/catering service.
There are other exceptions, but always follow the catering uplift schedule.
When a “Hot Spare” aircraft is allocated, the spare bar will be loaded at all times.
The bars are to be kept secure in accordance with DfT regulations.
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THE CATERING POLICY Page 2
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Flybe Catering
CONTACTS Page 3
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CONTACTS
FLYBE INFLIGHT SALES

FOR ALL STOCK ISSUES, BARPAPERWORK, BAR
PACKING & SANDWICHES, EPOS STOCK
RAYMOND KIERSEY TEL: 01392 266652

FAX: 01392 266648
GENERAL MANAGER RETAIL
MOBILE: 07976 125377
IN FLIGHT SERVICES
FOR ALL CATERING OPERATIONAL ISSUES. EPOS
(OUTBOUNDING FLIGHTS & ROTATIONS).
EQUIPMENT ISSUES. GALLEY STOWAGE.
CATERING MANUAL
PETRA WALSH TEL: 01392 266671
INFLIGHT CONTROLLER FAX: 01392 672178
TANYA KEY TEL: 01392 672237

INFLIGHT CONTROLLER FAX: 01392 672178
FLYBE GROUND SERVICES

CATERING AT EXT
EXETER CATERING UNIT MOBILE: 07976 125391
TEL: 01392 266660
RAY FITZPATRICK TEL: 01392 266707
CATERING COORDINATOR MOBILE: 07970 455319
FAX. 01392 672178
KIMBERLEY CLARK TEL: 01392 672189
FAX 01392 672178
CPU COMMISAIRE
Unit responsible for packing all bars and dry stores
(except BHD). Arranging all bars and stores to be
delivered to all points. Sending all stock to BHD
CPU Office TEL: 0121 359 2066
Fax: 0121 359 2082
CPU Warehouse TEL: 0121 359 2082
FLYBE OPERATIONS DEPARTMENT
For all operational changes & advice on aircraft
swaps. TEL: 01392 266752
GROUND SERVICES
BHD Service delivery Managers MOBILE: 07970 455 255
SOU Service delivery Managers MOBILE: 07966 631 574
BHX Ground OPS Managers MOBILE: 07970 455 494
EXT Ground OPS Managers MOBILE: 07771 388651
MAN Ground OPS Managers MOBILE: 07970 455364

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CONTACTS Page 4
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FLEET INFORMATION Page 5
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Q400 FLEET INFORMATION

Registration Aircraft Type Seating
G-ECOA Dash 8 - 400 series 78
G-ECOB Dash 8 - 400 series 78
G-ECOC Dash 8 - 400 series 78
G-ECOD Dash 8 - 400 series 78
G-ECOE Dash 8 - 400 series 78
G-ECOF Dash 8 - 400 series 78
G-ECOG Dash 8 - 400 series 78
G-ECOH Dash 8 - 400 series 78
G-ECOI Dash 8 - 400 series 78
G-ECOJ Dash 8 - 400 series 78
G-ECOK Dash 8 - 400 series 78
G-ECOL Dash 8 - 400 series 78
G-ECOM Dash 8 - 400 series 78
G-ECON Dash 8 - 400 series 78
G-ECOO Dash 8 - 400 series 78
G-ECOP Dash 8 - 400 series 78
G-ECOR Dash 8 - 400 series 78
G-ECOT Dash 8 - 400 series 78
G-FLBA Dash 8 - 400 series 78
G-FLBB Dash 8 - 400 series 78
G-FLBC Dash 8 - 400 series 78
G-FLBD Dash 8 - 400 series 78
G-FLBE Dash 8 - 400 series 78
G-FLBF Dash 8 - 400 series 78
G-KKEV Dash 8 - 400 series 78
G-JECE Dash 8 - 400 series 78
G-JECF Dash 8 - 400 series 78
G-JECG Dash 8 - 400 series 78
G-JECH Dash 8 - 400 series 78
G-JECI Dash 8 - 400 series 78
G-JECJ Dash 8 - 400 series 78
G-JECK Dash 8 - 400 series 78
G-JECL Dash 8 - 400 series 78
G-JECM Dash 8 - 400 series 78
G-JECN Dash 8 - 400 series 78
G-JECO Dash 8 - 400 series 78
G-JECP Dash 8 - 400 series 78
G-JECR Dash 8 - 400 series 78
G-JECS Dash 8 - 400 series 78
G-JECT Dash 8 - 400 series 78
G-JECU Dash 8 - 400 series 78
G-JECX Dash 8 - 400 series 78
G-JECY Dash 8 - 400 series 78
G-JECZ Dash 8 - 400 series 78
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FLEET INFORMATION Page 6
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EMBREAR 175 FLEET INFORMATION

G- ERJ-175STD 88
G- ERJ-175STD 88
G- ERJ-175STD 88
G- ERJ-175STD 88
EMBREAR 195 FLEET INFORMATION

G-FBEA ERJ-195LR 118
G-FBEB ERJ-195LR 118
G-FBEC ERJ-195LR 118
G-FBED ERJ-195LR 118
G-FBEE ERJ-195LR 118
G-FBEF ERJ-195LR 118
G-FBEG ERJ-195LR 118
G-FBEH ERJ-195LR 118
G-FBEI ERJ-195LR 118
G-FBEJ ERJ-195LR 118
G-FBEK ERJ-195LR 118
G-FBEL ERJ-195LR 118
G-FBEM ERJ-195LR 118
G-FBEN ERJ-195LR 118
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STATION OPERATIONS Page 7
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STATION OPERATIONS
The catering uplift schedule, which is accessed from the index page of this manual,
will determine the type of service to be delivered by your station.
For all mainland UK stations, bars are prepared and delivered by Commissaire based
in BHX, and crew meals are delivered by Hain-celestial based in Luton.
In BHD, all bars are prepared and delivered by Derichebourg, and crew meals are
supplied to them from The Brunch box, also in BHD.
In JER, hot and cold crew breakfast and cold crew meals are prepared and delivered
by Alpha Flight Catering, but they are not able to produce hot meals. The hot meals
are therefore provided immediately after the next sector where applicable.
In GCI, only hot water is supplied, no other service.
The following base stations do not load any bars, INV, ABZ, NCL, LBA, JER, GCI,
and IOM.
Daily bread, Hain Celestial UK is our crew meal supplier with the exception of JER
and BHD, they are based at the following address.
Daily Bread
Hain Celestial UK
Unit 23, Britannia Estate
Leagrave Road
Luton
Bedfordshire
LU3 1RJ
Key Contact numbers, to be used in the sequence below.

Kamel Layaid Transport Manager (24 hours) 07779 888660
Lee Fenn (Assistant Transport Manager) 07779 888403
All enquiries. Andrew Knight. 07917 405261
Michael Matthews 07860 607671
Crew meals are supplied by Hain Celestial directly to BHX and direct to the following
stations. EDI, GLA, EXT, MAN, LBA, LPL, LGW, NCL, SOU.
Commissaire is our mainland UK bar supplier, they are based at the following
address.
Commissaire,
Unit 5.
Windsor Industrial Estate,
Rupert Street,
Aston,
Birmingham, B7 4PR.
Key Contact numbers, to be used in the sequence below.

0121 359 2066 Main switchboard.
07785 278987 Duty Team Leader or night shift supervisor
07970 878758 General Manager – Operations

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RAMP SAFETY AND SECURITY Page 9
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RAMP SAFETY AND SECURITY
It is essential that airport health, safety and security regulations and procedures are
followed and in place at all times.
Please therefore refer to Flybe Operations Manual (Ramp) Section 1., RAMP
SAFETY AND SECURITY.
These guidelines must be adhered to at all times.

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RAMP SAFETY AND SECURITY Page 10
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Flybe Catering
CPU CENTRAL PROCESSING UNIT Page 11
Manual
CPU CENTRAL PROCESSING UNIT
Our concept to deliver catering services to Flybe aircraft is to provide an efficient and
cost effective way of delivering bars and stores, to achieve this, Flybe operates a
Central Processing Unit (CPU) based in Birmingham.
The CPU is where is where all bars and passenger catering supplies are assembled,
and later dismantled or replenished. The principle is that we purchase our own stock
and this enables us to negotiate competitive prices. In addition, by having one
warehouse, we are able to improve quality control and consistency with the packing
of bars, and to better control our equipment.
All mainland UK bars are prepared in the CPU. In BHD, the bars are assembled,
replenished and dismantled by ICS-Derichebourg. The CPU delivers stock to BHD
every 2 weeks by road/sea, and this allows us to ensure the product from all stations
is uniform.
The process for delivery of bars and passenger catering from the CPU is as follows.
The CPU will determine from the Flybe catering uplift schedule, what type of bars,
and how many are required for any departure day. These bars are then assembled
in their entirety, and sent by road transport to each station in accordance with an
agreed delivery schedule.
Upon arrival at the stations, the bars/passenger catering are checked against the
catering uplift schedule at point of delivery, and ‘used’ bars (and sometimes ‘unused
bars’) are collected from the stations and returned to the CPU. These are checked
and replenished, and the process starts over again.
Bars are delivered to BHX, LGW, MAN, and SOU daily.
Bars are delivered to EXT, EDI, and GLA every second day.
Bars are delivered to LPL for rotations, which operate between IOM, Liverpool and
vice versa only. Rotations from IOM, which touch other catering stations as well as
Liverpool, will have their bars loaded at those stations in favour of Liverpool.
Bars for IOM, NCL, LBA, INV, ABZ, JER, GCI, are provided after the first flight of the
day from these stations. For example, JER have originating daily operations to LGW
and SOU, and upon arrival of the first flight from JER to any of these stations, is
where the bar is loaded.

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BARE SECURITY & SEALS Page 13
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BAR SECURITY
Bar security is of paramount importance, and their strict access and control must at
all times comply with DfT regulations. As well as concerns over the control of stocks
in each bar, it is essential there are controls in place to prevent anything being placed
inside the bars, which do not belong there. To facilitate effective controls to ensure
bars remain sealed until used, it is important to ensure checks are in place to
guarantee security of contents and integrity of the bars.
Bars, once prepared at Commissaire are ‘blue sealed’ and padlocked, the bars are
loaded onto the delivery vehicle for transportation to the applicable airports. Upon
arrival, when the bars are offloaded, each and every bar cart and container must be
checked to ensure the blue seal corresponds with the delivery paperwork. If anything
other than a blue seal is used, the issue must be investigated immediately.
If for any reason upon arrival at the airport, you believe any part of the bar has been
compromised, it is to be reported immediately to Commissaire who prepared the bar.
If an acceptable conclusion is not reached, the bar must not be accepted. An
acceptable conclusion will include a thorough check of the bar cart or container in
question to ensure the contents are in tact, and that no suspicious or prohibited
article may have been added. At all times, when there is any questionable delivery,
after initial contact with Commissaire, the issue must also be placed in writing to GM
Retail and Catering Coordinator at Flybe in Exeter.
All bar seals used on carts and containers are documented on the delivery
paperwork and will be checked upon arrival to ensure they correspond. The bars may
be accepted once this process had been satisfactorily completed.
Bars will now be stored in a secure area until delivered to the aircraft, with the
original seals in tact. However, a bar set is prepared with a number of carts, and
canisters. These are drinks and snacks, beverages, duty free and gift carts as well
as beverage boxes. The seals on these carts must not be compromised at all, the
original seal is to remain with the bar until opened by the cabin crew on board. There
is one exception to this, that if the seal is damaged or removed as a result of
mishandling by your staff. In this instance, you are required to reseal the bar using a
red emergencey seal, make a statement on the bar paperwork explaining why there
is an emergency seal, with a written explanation also, to GM Retail and Catering
Coordinator at Flybe in Exteter. You will also make an immediate entry into the red
seal record book detailing the circumstances. It will also be necessary to security
check the cart and complete an additional DfT declaration 8.1.
Other carts or containers, which make up the bars, include ice carts, stores carts,
sandwich carts and charter meal carts. These carts need to be opened for checking
as well as The placing of ice, freezeboards, dry ice etc. When these are resealed,
with red seals, the paperwork will be amended and a record of the seals will be
maintained. Bars can only be opened, checkled and resealed by designated persons.
It is also important when bars are off-loaded from Flybe aircraft, to ensure the bar
seals are in tact. If any bar seal is found to be broken, it will be reported to the local
Flybe operations manager on duty, and to GM Retail and Catering Coordinator at
Flybe in Exeter.

Flybe Catering
Manual
The circumstance surrounding an ‘open’ bar must be recorded, which bar set
number, which cart, where the cart was stowed and what time was the discovery
made, with details of any other ‘witnesses’ as may be available. An unexplained
‘open’ bar will lead to an official investigation which may also involve the police. Do
not open the bar or examine the contents, but handle things as little as possible.
All bar delivery to Flybe aircraft will be in accordance with Department for Transport
procedures and regulations, and in accordance with HM Revenue and Customs
regulations.
AIRCRAFT BAR SEALS
Bar seals are a vital control and security measure in handling aircraft bars. All bar
carts and containers must be sealed at all times when not in use, with Tamper
Evident Seals.
When bars are received at each station, they will be checked to ensure all seals are
in tact, any evidence of tampering must be reported to the Commissaire delivery
driver straight away.
When bars are delivered to each station, and when loaded onto each aircraft, they
will always be ‘blue’ sealed. The rest of the seals, green and yellow, sufficient for a
days operation, are kept inside a ‘zip sealed’ pouch which also contains copies of the
bar paperwork. There is only one set of yellow seals in this pouch, sufficient to close
the bars once only. Unused red seals are not kept with the bar.
The pouch containing the bar paperwork and the yellow and green seals will be
attached to the outer handle of Drinks and Snacks Cart ‘A’. Please ensure this pouch
is sealed and in tact attached to the cart upon arrival from the CPU, and that it
remains in tact and attached to the cart when loaded onto the aircraft.
There are four different coloured seals, Blue, Green, Yellow and Red.
BLUE
All bars are blue sealed upon final assembly and delivery, therefore. all bars received
at each station must be blue sealed. Any bar with a blue seal is treated as an unused
bar.
GREEN
Once any bar has been opened by cabin crew, it must be green sealed immediately
prior to arrival at the next station. A green sealed bar is an ‘open’ bar with further
sectors to operate.
YELLOW
A yellow sealed bar is a ‘closed’ bar, one that has completed it’s intended use.
However, a yellow sealed bar is frequently an ‘extended’ bar, but still a bar that has
completed all of its intended sectors on day of original loading. If a yellow sealed bar
becomes an extended bar, thereafter, green seals are to be used at all subsequent
transit stations, but not the final arrival station. Since only one set of yellow seals are
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Manual
provided with each bar, these have already been used on any extended bar,
therefore it is necessary to close the bars with a red seal obtained from the station
caterers upon arrival.
RED
A red seal is an emergency seal, these are not kept with the bars, but only with the
caterers at each station. If a bar has been found upon arrival at final destination with
a seal missing, it must be reported immediately to the local Flybe manager, who may
wish to inspect the bar, the bar must then be red sealed. If an aircraft arrives at final
destination with insufficient yellow seals to close the bars, the red seals from the
caterer are to be used. Whenever a red seal is used, it must be recorded in the Red
Seal Control book, with an accurate description of when and why the seal was used,
and the applicable seal numbers.
CONTROLS
Red seals are the only seals that should be available in your stocks, it is essential
you maintain sufficient stocks to ensure availability, and controls must be in place to
ensure there is no tampering of these seals. Seals must be recorded by number and
‘issued’ as and when required. They are not to be randomly available, but kept
secure. New stocks of red seals are obtained from Commissaire.
HM REVENUE AND CUSTOMS
The red seal book is subject to inspection at any time by Flybe and HM REVENUE
AND CUSTOMS, and by the DEPARTMENT for TRASNSPORT.
BAR TYPE DEFINITIONS
There are four types of Bars delivered to Flybe Aircraft.
Duty Paid.
Duty Free.
Duty Free-Duty Paid.
Charter.
Duty Paid Service.

For a Q400 this will be a DP-EU BAR and for the E195, will be an EU195 BAR. This
type of service provides all standard bar, beverage and ambient snack items,
sandwiches, and gifts.
Duty Free Service

For a Q400 this will be a DF BAR and for the E195, will be a DF195 BAR. This type
of service provides all standard bar, beverage and ambient snack items, gifts,
tobacco and alcohol. Sandwiches are not included.
Duty Free-Duty Paid Service
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Manual
For a Q400 this will be a DP-DP BAR and for the E195, will be a DF-DP195. This
type of service provides all standard bar, beverage and ambient snack items, gifts,
tobacco, alcohol and sandwiches.
Duty Free sales comprise tobacco/cigarettes and bottles of spirits.
CHARTER SERVICE
Charters fall into a number of categories.
1. Series charters. These are the regular charter flights operating throughout
much of the winter or summer season. These flights carry all of the standard
bar and beverage items and ambient snacks, as well as a complimentary
meal.
2. Ad Hoc Charters. These vary considerably, from a tailor made service to

meet client requirements to a basic bar service with complimentary tea and
biscuits. An ad hoc will combine our regular bar and beverage service with a
complimentary meal or snack unless otherwise advised.
3. BOB (Buy on Board Charters). These are charter flights loaded with a
standard bar, offering the passengers to opportunity to buy on board from our
published range applicable to the route. There is no complimentary meal.
Although bars are allocated to a specific rotation, there are times when operational
issues affect the service on a specific route. For example, we may have a duty free
bar on an aircraft operating non duty free routes. On these occasions, the cabin
crew will keep the Duty Free carts sealed, but the rest of the bar can be used, for
example, the usual ambient snacks, beverages and the usual alcoholic refreshments
and gifts/perfumes etc.
Similarly, if there is a duty paid bar on a duty free route, the full service can be
offered, plus any sandwiches, but there will be no duty free sales.
When this occurs, the passengers must be informed before boarding, that there will
be no duty free sales on board at both departure and destination station so that
outbound and inbound passengers can make any purchases before they board.
It is the local Flybe management teams responsibility to inform Flybe passengers of

any service limitations, then contact GSC or Ground Services Catering to pass those
details to the destination station.
Duty free destinations are JER, GCI, and non-EU routes.
There may be occasion to operate a flight without bars, in this instance it is the local
management teams responsibility to advise the passengers of these service
limitations as well as GSC and Ground Services Catering.
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GALLEY LOADING PLANS – Q400 Page 17
Manual
GALLEY LOADING PLANS Q400
DP-EU
Galley 1
All galleys must be loaded from the rear service door.
101 102
HW HW
URN URN
6 7
104
Drinks & Snack

Cart A
Trolley Top

Flybe Catering
Manual
DP-EU
Galley 2R
201
202
Trolley Top
204 205
Crew Galley Pack Trolley Set Up
207 208
Gift Cart Bev Cart A

206
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DP-EU
Galley 3
301
MilkJigger
s-stix.
304 305 306
HW HW HW 308
UR UR UR Bev Box
N N N
310 311
EMPTY EMPTY
SPACE 312
SPACE Trolley Set
Up
314 316
315 317
313
Drinks & Sandwich
Snacks Bev Cart Cart Stores Ice
Cart B B Cart
Ice = 2 x
2.5 Kgs.
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Flybe Catering
Manual
DF-DP
Galley 1
All galleys must be loaded from the rear service door
101 102
HW HW
URN URN
6 7
104
Drinks&Snacks Cart
A
Trolley Top
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Manual
DF-DP
Galley 2R
201
202
Trolley Top
204 205
Galley Pack Trolley Set Up
207 208

206
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Manual
DF-DP
Galley 3
Please liaise with cabin crew for the stowage of ice.and crew meals. Do not leave
any item on the floor or on the seats. Please decant all stores items into the
appropriate cupboards in the applicable galley.
301
Milk Stix
Jiggers-
304 305 306
HW HW HW 308
Bev Box
URN URN URN
1 2 3
310 311
EMPTY EMPTY 312

SPACE SPACE
Trolley
Set Up
314 315 316 317

313
Drinks & Duty Free Sandwich Stores Ice

Snacks Cart A Cart Cart
Cart B
Ice = 2 x
2.5 Kgs.
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Manual
DF
Galley 1
101 102
HW HW
URN URN
6 7
104
Drinks & Snacks

Cart A
Trolley Top
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Manual
DF
Galley 2R
Please place the crew water into position 206.and the bulk bevs into position 201.
The Toilet packs are to be loaded into the lower cupboard in front of seat 2D, located
just adjacent to this galley
201
Bulk Bevs
202
Trolley Top
204 205
Galley Trolle
Pack y Set
207 208

Crew Water
206
AL 1 1 April 11
Flybe Catering
Manual
DF
Galley 3
Please liaise with cabin crew for the stowage of ice.and crew meals. Do not leave
any item on the floor or on the seats. Please decant all stores items into the
appropriate cupboards in the applicable galley.
301
Milk
jiggers-stix
304 305 306
HW HW HW 308
URN URN URN Bev
1 2 3 Box
310 311
EMPTY EMPTY
SPACE
312
SPACE
Trolley
Set Up
314 315 316 317

313
Drinks & Duty Duty Free

Duty Free
Snacks Free Cart B
Cart C
Cart B Cart A
AL 1 1 April 11
Flybe Catering
Manual
SCOT DF
Galley 1
101 102
HW HW
URN URN
6 7
104
Drinks&Snacks
Cart A
Trolley Top
AL 1 1 April 11
Flybe Catering
Manual
SCOT DF
Galley 2
Please place the crew water into position 206.and the bulk bevs into position 201.
The Toilet packs are to be loaded into the lower cupboard in front of seat 2D, located
just adjacent to this galley.
201
Bulk Bevs
202
Trolley Top
204 205
Galley Pack Trolley Set Up
207 208

Crew Water
206
AL 1 1 April 11
Flybe Catering
Manual
SCOT DF
Galley 3
Please liaise with cabin crew for the stowage of ice.and crew meals. Do not leave any item
on the floor or on the seats. Please decant all stores items into the appropriate cupboards in
the applicable galley.
301
Milk
Jiggers-stix.
304
305 306
HW 308
URN HW HW
Bev
1 URN URN
Box
2 3
310 311
EMPTY EMPTY 312

SPACE SPACE Trolley
Set Up
313 314 315 316 317
Drinks& Duty Duty Duty Free

Snacks Free Free Cart C
Cart B Cart A Cart B
AL 1 1 April 11
Flybe Catering
GALLEY LOADING PLANS – E175 Page 29
Manual
GALLEY LOADING PLANS EMBRAER 175
To be issued.
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Flybe Catering
Manual
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AL 1 1 April 11
Flybe Catering
Manual
GALLEY LOADING PLANS EMBRAER 195
CHART 95 DF
Galley 1
Max 56 Max 56
Meals Meals
Inbound Outbound
AL 1 1 April 11
Flybe Catering
Manual
CHART 95 DF
Galley 2
Bev Box
Galley Trolley
Pack Set Up
Bulk Stores Drinks& Duty Free

Cart Snacks Cart A
Cups, Tea, Cart A
Coffee,
Orange
Juice
AL 1 1 April 11
Flybe Catering
Manual
CHART 95 DF
Galley 3
Crew Food J2O/Water

Bag in Box Box
Trolley
Set Up
310R 313 314

Gifts Cart Max 56 Drinks &
Meals Snacks
Inbound Cart B
310 311
6 Meals Max 56 312
Inbound 6 Meals Gash Cart
Meals Outbound
Oubound

AL 1 1 April 11
Flybe Catering
Manual
CHART 95
Galley 1
Max 56 Max 56
Meals Meals
Inbound Outbound
AL 1 1 April 11
Flybe Catering
Manual
CHART 95
Galley 2
Bev Box
Galley Pack Trolley Set

Up
Ice /
Bulk Drinks &
Stores
Stores
Snacks
Cart Cart
Cart A
Cups,
Tea,
Coffee,
Orange
Juice
AL 1 1 April 11
Flybe Catering
Manual
CHART 95
Galley 3
Crew Food J2O/Water

Bag in Box Box
Trolley Set
Up
310R 313 314

Gifts Cart Max 56 Drinks &
Meals Snacks Cart
Inbound B
312
310 311 Gash Cart
Max 56 Max 56
Meals Meals
Outbound Inbound

AL 1 1 April 11
Flybe Catering
Manual
DF DP 195
Galley 1
Drinks& Bev
Snack Cart Cart A
A 48.00 KG 42.80 KG
AL 1 1 April 11
Flybe Catering
Manual
DF DP 195
Galley 2
Bev Box
Trolley
Galley Pack
Set Up
EMPTY
Duty Free Duty Free
Cart A Cart B
43.00 KG 41.00 kg
AL 1 1 April 11
Flybe Catering
Manual
DF DP 195
Galley 3
Crew Food J2O/Water

Bag In Box Box
Trolley
Set Up
310R 313 314
Stores Ice Drinks& Gift Cart

Cart 30.00 Snacks 40.50 KG
KG Cart B
48.80 KG
310 311 312

Sandwhich Bev Waste
Cart A Cart B Cart 20.00
25.00KG 42.80 KG KG

AL 1 1 April 11
Flybe Catering
Manual
DF195
Galley 1
Drinks&
Snacks Bev
Cart A Cart A
48.80 KG 42.80 kg
AL 1 1 April 11
Flybe Catering
Manual
DF195
Galley 2
Bev Box
Galley Pack Trolley

Set Up
Duty Free Duty Free EMPTY

Cart B Cart A
43.00 KG 41.00 KG
AL 1 1 April 11
Flybe Catering
Manual
DF195
Galley 3
Crew Food J2O/ Water

Bag in Box Box
Trolley
Set Up
310R
Stores Ice 314
313
Cart
30.00 KG Gift Cart
Drinks & 40.50 KG
Snacks
Cart B
48.80 KG
310
Duty 312
Free C Waste
36.00 KG 311 Cart 20.00
Bev KG
Cart B
43.80 KG
AL 1 1 April 11
Flybe Catering
Manual
EU 195
Galley 1
Drinks& Bev
Snacks Cart
Cart A A 42.80
48.80 kg
KG
AL 1 1 April 11
Flybe Catering
Manual
EU 195
Galley 2
Bev Box
Galley Trolley
Pack Set Up
Sandwich Top Up EMPTY

Cart A Cart
25.00 KG 48.00
KG
AL 1 1 April 11
Flybe Catering
Manual
EU195
Galley 3
Crew Food J20 / Water

Bag in Box Box
Trolley
Set Up
310R
Stores 313 314
Ice Cart
30.00 KG Drinks & Gift Cart
Snacks 40.50 KG
Cart B
48.00 KG
310
Sandwich 311 312
Cart B
25.00 KG Bev Waste
Cart B Cart 20.00
42.80 KG KG
AL 1 1 April 11
Flybe Catering
Manual
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AL 1 1 April 11
Flybe Catering
GASH CARTS Page 47
Manual
GASH CARTS (WASTE CARTS)
All Embrear 195 aircraft have been allocated a gash cart, located in the rear galley,
position 312. It is important this cart remains on the aircraft at all times. The gash
cart has been allocated by station as detailed below.
Date issued from

Cart Number Dest Station
CPU
001 28.12.2010 BHD

002 28.12.2010 BHD
003 28.12.2010 BHX
004 28.12.2010 BHX
005 28.12.2010 BHX
006 28.12.2010 SOU
007 28.12.2010 SOU
008 28.12.2010 MAN
009 28.12.2010 MAN
010 28.12.2010 LGW
011 28.12.2010 LGW
012 28.12.2010 LGW
013 29.12.2010 EXT
014 27.12.2010 EDI
AL 1 1 April 11
Flybe Catering
GASH CARTS Page 48
Manual
INTENTIONALLY BLANK
AL 1 1 April 11
Flybe Catering
HOT WATER PROVISIONING Page 49
Manual
HOT WATER PROVISIONING
Flybe operate two aircraft types, Embraer 195 and DH8-400. The Embraer 195 has
an integral hot water system, but the DH8-400 carries hot water by way of ‘plug in’
hot water urns, and these are manually filled.
Hot water is to be loaded on DH8-400 aircraft in accordance with your catering uplift
schedule. There are 5 hot water urns per aircraft, 2 in forward galley no. 1 and 3 in
galley no 3. The urns are not to be removed from the aircraft other than for filling.
The urns are to be filled approximately 30 minutes before departure, and never
earlier then 45 minutes before departure.
When filling the urns, the water must be boiling, and filled to approximately 1” from
the top of the urn. Prior to filling each hot water urn, it must also be flushed out with
hot water, and as soon as the urn has been replenished, the lid is to be clipped in
place, with the gasket (seal) firmly seated in position.
Hot water urns in forward galley no 1, will hold approximately six litres each, the urns
in aft galley no 3 will hold approximately 7 litres each. Forward and aft urns are not
transferable, for example, an aft hot water urn cannot be used in the forward galley
and vice versa.
This hot water system on board the DH8-400 is intended to maintain temperature,
not boil the water, so it is important the urns are filled with boiling water from the
outset, and the lid closed immediately after filling. It is also important to fill all hot
water urns to approximately one inch from the top. Hot water loaded on Flybe aircraft
is intended to last for the entire day, so we cannot over emphasise the need to
ensure the urns are filled, and not partially filled.
Care must be taken when replenishing hot water urns, with all precautions taken to
prevent accidents.
It is essential all hot water urns remain with the aircraft, irrespective of reason; these
are not to be off-loaded other than for filling, then returned immediately to the aircraft.
If you observe a faulty urn, one that leaks, or one with a damaged or missing seal,
please do not fill the urn, but leave it in, or return it to, it’s original position and inform
the cabin crew. Do not replenish any urn if you suspect a fault or damage in any
way.
AL 1 1 April 11
Flybe Catering
HOT WATER PROVISIONING Page 50
Manual
WET ICE PROVISIONING
Plastic bags of ice must only be loaded inside an ice bag with 2 x freeze boards, all
contained inside a solid drawer, this is compulsory. If the ice bag and freeze boards
are not available, ice may only be loaded when contained inside a plastic bag, then
placed inside a solid drawer. Ice cannot and must not be loaded on to any aircraft
unless it is contained inside the solid drawer. If there is no sold drawer to hold the
ice, PLEASE DO NOT LOAD THE ICE. and then report the shortage to both CPU
and to On Board Services.
Ice bags and freeze boards are stored and maintained at the CPU. The CPU when
sending bars to each station, will include an empty zipped ice bag, 2 freeze boards
and a solid drawer specifically intended for these items to be contained within, to
prevent spillage. Ice should usually be supplied in units of 1 x 2.5 kg. bags (approx
5lb.)
AL 1 1 April 11
Flybe Catering
EXTENDED BARS Page 51
Manual
EXTENDED BARS
Extended bars are those that remain on board an aircraft from one day to the next.
When there is an extended bar, Flybe will email all catering stations with an extended
bar list similar to the chart below.
This chart identifies aircraft, with last incoming flight number/date, and the first
intended departure the following day. The incoming bars are to remain on board for
use the following day or for the next flight and until the next scheduled bar
change. The bars are intended to remain on board as stated, but they are flight
number specific so if the following days flight number operates on a different
airframe, the bar should be transferred to that aircraft.
Although the bar remains on board, it is still necessary to supply the aircraft with
additional items, but these warrant only a small vehicle instead of a large truck/hi-
loader.
You will note the uplift requirements on the chart, SW = Sandwiches, HW=Hot water,
CW= crew water, IC= ice, DS= dry stores. These items are allocated to a specific
operation and must be loaded with those extended bars.
When delivering sandwiches, these will be in the blue sandwich Catercool bags,
suitably dry iced, and loaded into the cart on board, the existing empty blue sandwich
bag to be removed. The cart will require sealing. Similarly, Ice and dry stores are
also required, and are to be supplied to the aircraft. Crew water is also to be
supplied, a standard uplift of 12 bottles per Q400 and 15 bottles for an E195
Crew food is to be delivered only if allocated as per catering uplift schedule, or if

otherwise requested.
For Q400’s, HW, is to be delivered as usual approx 30-45 minutes before departure,
but not more than 45 minutes before departure.
Bars, which are delivered by Commissaire, and not used, are to be returned to
Commissaire when they next collect, and for BHD, to be returned to the local
caterers stores for later use
See table on next page as an example.
AL1 1 April 11
Flybe Catering
EXTENDED BARS Page 52
Manual
EXAMPLE
4th – 5th January
STATION INBOUND REGN OUTBOUND UPLIFT

LGW 271/05 G-JEDU 272/05 SW/IC/DS/CW/HW
MAN 374/04 G-JEDN 291/05 SW/IC/DS/CW/HW
MAN 7214/04 G-JECI 7213/05 SW/IC/DS/CW/HW
BHX 434/04 G-ECOI 7121/05 SW/IC/DS/CW/HW
BHD 130/04 G-ECOW 471/05 SW/IC/DS/CW/HW
BHX 7080/04 G-JECR 7041/05 SW/IC/DS/CW/HW
EDI 584/04 G-ECOJ 581/05 SW/IC/DS/CW/HW
BHD 416/04 G-FBEK 401/05 SW/IC/DS/CW
BHX 7114/04 G-FBEJ 4005/05 SW/IC/DS/CW
AL1 1 April 11
Flybe Catering
CREW MEALS Page 53
Manual
CREW MEALS
SUPPLIERS
MAINLAND UK
Crew meals are supplied to all mainland UK catering stations daily, but at
weekends, they are delivered on Saturdays for afternoon meals the same day,
all meals for Sunday, and breakfasts for Monday morning. All weekday
mainland deliveries include late morning and afternoon meals for the same
day, and all breakfasts for the following day. Currently, Hain Celestial is our
nominated supplier.
BELFAST (BHD)
The Brunch Box provide the main cold crew food items (salads and
sandwiches) for BHD, and deliver them to Derichebourg/BHD. The additional
meal components, such as chocolate bars, yoghurts crisps etc. are supplier by
Derichebourg. The hot meal entrees for BHD are shipped from our UK
supplier.
JERSEY
Alpha Flight Services provide cold crew meals and hot and cold breakfasts in
JER, but have no current capability to supply hot meals (lunch/dinner).
HANDLING
Crew meals must be checked upon arrival to ensure the correct number of meals
have been delivered. Crew meals comprise a main meal item as below examples.
Breakfast sandwich
Hot breakfast meal entrée
Hot lunch/afternoon meal entrée
Sandwich and salad later/or afternoon meal.
In addition to the above, crew meals include a variety of ‘sundries’ for example…
Cereal bar
Dessert/fruit
Crisps/savouries
Chocolate bar/similar
The crew meals are delivered in sealed and labelled boxes, and each delivery should
match the applicable operation requirements for that delivery. It is important you use
your catering uplift schedule to guide you as to what meals are to be delivered.
Breakfast meals are received today for tomorrow’s flights, and afternoon meals are
received today, for non-breakfast flights
AL1 1 April 11
Flybe Catering
CREW MEALS Page 54
Manual
Any discrepancy is to be notified to the delivery driver at point of delivery, and to the
supplier immediately. This is to be followed by an email to our Ground Services
Catering Section at these addresses. Ray.fitzpatrick@flybe,com; and
Kimberley.clark@flybe.com;
QUALITY CONTROL
Crew meals, from leaving the supplier until reaching the aircraft should be maintained
at 5c or below, but always above freezing. The meals should be delivered to the
aircraft in crew meal bags, with a 500g packet of dry ice loaded inside the bag to
ensure they remain within temperature.
CREW MEAL BAGS
Crew meal bags are to be loaded as per galley packing diagrams, and must be off-
loaded upon arrival of the last flight of the day. These bags are not to be returned to
the CPU. It is important the bags are kept clean and in good condition. Any crew
meal bag that is damaged should not be used, but reported to Flybe head office via
email for disposal instructions and replacement.
All crew meal bags are to be kept clean, by damp wiping with an antibacterial
cleaner, and then kept in a dry clean storage area.
Spares
The following spare crew meals are available daily at the following stations.
BHX = 1 x 5CM
MAN = 1 x 5CM
SOU = 1 x 5CM
LGW – 1 x 5CM
EXT = 1 X 5CM.
There may be occasion when for quality reasons, it is necessary to investigate a

crew meal complaint. Please refer to the section, CATERING DISCREPANCY
REPORT for further information on how to manage these complaints.
AL1 1 April 11
Flybe Catering
CATERING UPLFIT Page 55
Manual
CATERING UPLIFT SCHEDULE

The catering uplift schedule is issued to all stations every two weeks on a
Wednesday afternoon and is effective the following Sunday for a period of 2 weeks.
The catering uplift schedule has three key uses.
To illustrate your daily uplift requirement of bars, crew meals and galley
supplies.
To be used use when checking your crew meal delivery from supplier
To be used when checking your bar delivery from CPU (Commissaire)

The catering uplift schedule will advise full details of your catering programme for a
two-week period, on a day-by-day basis. Each day will advise flight number, and
aircraft type, departure and arrival times, type of bar, galley and crew food details.
The example below is extracted form a full days programme from Manchester (MAN)
for departures on May 5th. 2010.
The full days programme for MAN on May 5th 2010 is detailed on the following page.
Uplift Schedule by Departure Station
Departure date range between: 05/05/2010 and 05/05/2010
Departing From: MAN
1 2 3 4 5 6 7 8 9 10
Airline Flt no Ac type Arr Std Sta Bar 1d Mvmt Id Galley Id Crew meal Id
BE 7201 DH4 CDG 05:40 07:25 DF-DP OPEN DSS/HW 4CB
AL1 1 April 11
Flybe Catering
Manual
Definitions:
1 Airline
2 Flight Number
3 Aircraft Type
4 Arrival Destination
5 Scheduled Time of Departure
6 Scheduled Time of Arrival
7 Bar Type
8 Bar movement (when bars are opened, closed or reloaded)
9 Type of galley supplies, dry stores and hot water
10 Type of crew meals allocated
SANDWICH PROVISIONING
There are some new uplift codes which relate to sandwich provisioning.
SW
EU-195/SUN
DSS + BOB
DSS/HW/+BOB
SW.
This code is to alert you of additional sandwiches being supplied, but there may be
insufficient space on the earlier sectors, so these are to be loaded against the
applicable flight number. Important when loading these, that they are stored inside
the blue sandwich bags, with the appropriate amounts of dry ice added.
EU-195/SUN
This code is to advise of later sectors operating to the ‘SUNSHINE’ routes,
specifically Spain, Portugal, Balearic Islands, for example: The example which
follows shows the operating programme for the day which commences with
BE371/28 March.
BE371/28 March. EXT-MAN-EXT-DUB-EXT-ALC-EXT.
Additional sandwiches will be loaded on to BE371 and will be sufficient to from the
outset, to cope with all sectors, including the usually more busy operation to ALC
later in the day. This code will alert our suppliers of the additional requirement.
AL 1 1 April 11
Flybe Catering
Manual
DSS + BOB
DSS/HW/+BOB
These codes are to alert our suppliers of later sectors operating a charter flight where
the charter company does not provide for a meal, but gives the passengers the
option to ‘Buy On Board’ if they wish, from our usual selection of snacks and
sandwiches etc. We therefore load additional items when these codes are used. The
example which follows shows the operating programme for the day which
commences with BE303/24 Sep.
BE303/24 Sep., EXT-DUB-EXT-GCI-EXT-INN-EXT.
Additional Supplies will be loaded on to BE303, intended to be sufficient to from the

outset, to cope with all sectors, including the charter sectors EXT-INN-EXT. This
code will alert our suppliers of the additional requirement.
SPARE SANDWICHES
MAN and SOU are allocated 30 spare sandwiches for delivery from Commissaire
every other day. These are to be maintained in chilled conditions in accordance with
HACCP systems, and must only be used within their expiry limits. Please ensure a
record is kept of all spare sandwiches used. Please do not throw sandwiches away,
but instead ensure they are loaded on the final day within their validity, on the
‘sunshine routes’ otherwise Italian or German destinations.
AL 1 1 April 11
Flybe Catering
Manual
INTENTIONALLY BLANK
AL 1 1 April 11
Flybe Catering AIRCRAFT SUPPLIES DELIVERY
Page 59
Manual NOTE
AIRCRAFT SUPPLIES DELIVERY NOTE
All aircraft bars loaded on to Flybe aircraft have a separate set of paperwork with the
appropriate declarations, as well as details of the seal numbers, bar types, etc. but in
addition to the bars, other items are also loaded, and a record of these are essential.
To facilitate this, an AIRCRAFT SUPPLIES DELIVERY NOTE will be issued each

time there is any uplift in addition to the bars, for example, crew meals, hot water, wet
ice and more. A copy of the AIRCRAFT SUPPLIES DELIVERY NOTE is enclosed
on the following page, and is needed to support your invoicing as well as proof of
delivery to the aircraft.
This document must be completed in its entirety, with cabin crew signature and name
entered on the document, your loader/driver details must also be included on the
document. Invoices must be supported with a copy of the CATERING SUPPLIES
DELIVERY NOTE. Settlement of invoices will be delayed without this supporting
documentation.
A copy of this document follows on the next page.
AL 1 1 April 11
Flybe Catering AIRCRAFT SUPPLIES DELIVERY
Page 60
Manual NOTE
Aircraft Supplies Delivery Note
Flight Number Time at aircraft (duration)

Flight Date Time on aircraft
Destination Time off aircraft
Aircraft Type Stand No.
Aircraft Registration
Please enter details of any issues, which affected the loading of the aircraft, or any additional
information.
ITEM
Hot water (Replenish all urns)
Crew meals (4CM/5HB/5HM
etc.)
Type of bar loaded
Extended Bar
Crew water
Extended bar dry store packs.
Wet Ice – kgs.
Red seals used
This Aircraft Supplies Delivery Note is supplementary to, and does not supersede DfT
security declarations 8.1 and 8.2, documentation.
Name Signature
Checked by …………...
Driver …………...
Cabin Crew …………...
AL 1 1 April 11
Flybe Catering
FOOD HYGIENE Page 61
Manual
FOOD HYGIENE
HYGIENIC STANDARDS
It is important that all employees handling Flybe bars and catering have attended an
EHO Basic Food Hygiene Course, which usually takes one day or less to complete.
This course guides the applicant through basic food hygiene issues in accordance
with HACCP, Hazard Analysis Critical Control Points.
There are important features of Flybe provisioning that require hygienic controls
when handling our products and providing our services.
TEMPERATURE CONTROL
All food products provided or handled during the course of Flybe operations must be
maintained within the ‘chill chain’ at all times. The key areas of hygiene control are
as follows.
PASSENGER DELI ITEMS, (SANDWICHES, CROISSANTS ETC)
Upon arrival from the CPU, these items must be transferred immediately to cold
storage where they are to be maintained at approximately 3c to 5c. It is important to
record the temperature upon arrival, which is accessible on the delivery vehicle and
which must be written onto the delivery paperwork.
The loading of passenger deli items on board, these must be stored inside the
applicable Catercool sandwich bags, and zipped closed. 2 x 1kg of dry ice is to be
loaded inside the dry ice compartment at the top of the bag, and on top of the baffle.
The baffle is an insulated layer inside the dry ice compartment. If this baffle is
missing, it must be reported straight away to Flybe Catering in Exeter. The Catercool
bag is to be loaded inside a meal cart, which is then sealed.
CREW MEALS
Upon arrival from the supplier, these items must be transferred immediately to cold
storage where they are to be maintained at approximately 3c to 5c. The supporting
documentation with the crew meals must also state temperature upon arrival. Crew
meals are to be loaded onto Flybe aircraft inside a crew meal cool bag. The items are
to be carefully placed inside, and a 500g-wrapped piece of dry ice is to be inserted
into the dry ice compartment. This is usually inside the bag, in the netted area at the
top. The bag is to be fully zipped closed for delivery to the aircraft.
Crew meals are delivered and stored in chilled conditions, and some crew meals
contain liquids. This may take the form of cereals with milk, salad dressings inside
salad bowls or sauces with main meal components. Careless handling of crew meals
can result in spillage or seepage, which then ruins other crew meal components
inside the same container. It is essential therefore that crew meals are carefully
handled and kept upright at all times.
AL 1 1 April 11
Flybe Catering
FOOD HYGIENE Page 62
Manual
ICE PROVISIONING
Ice is to be loaded in 2 x 2.5 kgs bags; the bags are to be delivered in tact with no
damage. The 2.5kg bags of ice are to be placed inside the ice bag container, with 2 x
freeze boards to keep the ice solid. Freeze boards must be kept in the freezer for at
least 6 hours before use.
CLEANING PROCEDURES
Crew meal bags, ice bags and freeze boards must be maintained in a clean and
hygienic condition at all times for use on board and must therefore be cleaned daily
with an anti bacterial, non bleach cleaner. Damaged bags and freeze boards are not
to be used, but returned to Commissaire with an email to confirm forwarding, with a
copy to Flybe Catering in EXT.
CATERING DISCREPANCY REPORT
The catering discrepancy report is intended to identify, track and inform concerned
parties of a discrepancy, including suspected food contamination, mouldy or
damaged food, out of date products, foreign objects etc.
If a passenger or crew member reports suspected food contamination, samples must

be given to the local caterer where the food was loaded, and frozen as soon as
possible. While freezing may destroy the appearance of the food, it will limit further
bacteria growth. The food is to remain frozen until the incident has been reported to
On Board Services or Retail Sales, who will make arrangements for the sample to be
analysed.
With items where there may be a foreign object, it is important to collect both foreign
object and the offending item, and to gather as much data as possible. This can
include what the foreign is believed to be, what the item is, product description and
so on. If there is believed to be damaged goods, then a full description of the affected
product and a description of the damage.
If there is an expired item, once again, please report the expiry date, give a complete
description and complete sample of the product.
An example of the catering discrepancy report follows, please ensure it is fully

completed, a document with part information is of little value. The following data is
needed, and should be completed by the cabin crew.
Flight number, date, route, SCCM name, cabin crew signature, Catering company
signature (the collecting catering company to acknowledge receipt of the items and
Catering Discrepancy Report), Print the names of the concerned parties signing, the
report should also include the nature of discrepancy, then the number of affected
items and product description.
AL 1 1 April 11
Flybe Catering
CATERING DISCREPANCY REPORT Page 63
Manual
CATERING DISCREPANCY REPORT (Sample Document)
Please complete the form below if you find any suspect food item e.g. mouldy,
damaged, out of date, foreign objects etc.
Where possible retain the offending item and keep in a safe place until you can
return it to the catering unit. Request the catering company to meet the aircraft to
collect the suspect item and request a signature from them.
Finally, fax this form to Onboard Services, Exeter on 01392-672178
Flt No: Date: Route: No. 1
Cabin Crew Signature: Catering Co. Signature:
Print Name: Print Name:
Nature Of Discrepancy:
No. Of Items Affected: Product Description:
Issue Date: 15 Jun 2005
AL 1 1 April 11
Flybe Catering
CATERING DISCREPANCY REPORT Page 64
Manual
INTENTIONALLY BLANK
AL 1 1 April 11

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This Manual forms part of the Operations Manuals of Flybe Plc.

The Management responsibilities and supporting procedures referred to in this

Amendment Amendment Date Incorporated by

Initial Issue 1 October 10

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Initial Issue 1 October 10

THE CATERING POLICY .......................................................................................... 1

Initial Issue 1 October 10

Initial Issue 1 October 10

THE CATERING POLICY

Aircraft are not to be delayed for catering.

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Initial Issue 1 October 10

FLYBE INFLIGHT SALES

RAYMOND KIERSEY TEL: 01392 266652

TANYA KEY TEL: 01392 672237

FLYBE GROUND SERVICES

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Initial Issue 1 October 10

Q400 FLEET INFORMATION

EMBREAR 175 FLEET INFORMATION

Registration Aircraft Type Seating

EMBREAR 195 FLEET INFORMATION

Registration Aircraft Type Seating

Key Contact numbers, to be used in the sequence below.

Key Contact numbers, to be used in the sequence below.

Initial Issue 1 October 10

Initial Issue 1 October 10

RAMP SAFETY AND SECURITY

These guidelines must be adhered to at all times.

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Initial Issue 1 October 10

CPU CENTRAL PROCESSING UNIT

Bars are delivered to BHX, LGW, MAN, and SOU daily.

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Initial Issue 1 October 10

Initial Issue 1 October 10

AIRCRAFT BAR SEALS

HM REVENUE AND CUSTOMS

BAR TYPE DEFINITIONS

There are four types of Bars delivered to Flybe Aircraft.

Duty Paid Service.

Duty Free Service

Duty Free-Duty Paid Service

Duty Free sales comprise tobacco/cigarettes and bottles of spirits.

Charters fall into a number of categories.

2. Ad Hoc Charters. These vary considerably, from a tailor made service to

It is the local Flybe management teams responsibility to inform Flybe passengers of

Duty free destinations are JER, GCI, and non-EU routes.

GALLEY LOADING PLANS Q400

All galleys must be loaded from the rear service door.

Drinks & Snack

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Gift Cart Bev Cart A

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All galleys must be loaded from the rear service door

Gift Cart Bev Cart A

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EMPTY EMPTY 312

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