Beruflich Dokumente
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en.wikipedia.org
www.indian-airlines.nic.in
www.grc.nasa.gov
www.google.com
A low-cost airline (no-frills or discount airline) is an airline
that offers generally low fares in exchange for eliminating
many traditional passenger services. The concept originat-
ed in the United States before spreading to Europe in the
early 1990s and subsequently to much of the rest of the
world. The term originated within the airline industry
referring to airlines with a lower operating cost structure
than their competitors. Through popular media the term
has since come to define any carrier with low ticket prices
and limited services regardless of their operating costs.
SpiceJet,
Delhi
IndiGo Airlines,
Delhi
Jet Lite (Air Sahara),
Delhi MDLR Airlines,
Gurgaon
Air-India Express,
Mumbai Deccan (airline),
Bangalore
Jet Airways,
Mumbai
Founded April 2005
Chandigarh, Delhi
Destinations
Ranchi, Kolkata
Jaipur, Jodhpur
Fleet size 5
Destinations 8
Vertical stabilizer
• To control and maneuver the aircraft, smaller wings are located at
the tail of the plane. The tail usually has a fixed vertical piece
called the vertical stabilizer. It keeps the nose of the plane from
swinging from side to side.
Elevator
• The hinged part of the horizontal
stabilizer is called the elevator; it is
used to deflect the tail up and down.
Rudder
• The hinged part of the vertical stabilizer is called the rudder; it is
used to deflect the tail to the left and right as viewed from the
front of the fuselage.
Wings
• The wings generate most
of the lift to hold the plane
in the air.
Jet engines
• To generate lift, the airplane must be pushed through the air. The
jet engines, which are located beneath the wings, provide the
thrust to push the airplane forward through the air.
Aileron
• The outboard hinged part of the wing is called the aileron; it is
used to roll the wings from side to side.
Slats
• Slats are used at takeoff
and landing to produce
additional force.
Flaps
• The wings have additional hinged, rear sections near the body that
are called flaps. Flaps are deployed downward on takeoff and
landing to increase the amount of force produced by the wing.
Spoilers
• The spoilers are also used during landing to slow the plane down
and to counteract the flaps when the aircraft is on the ground.
Cargo Hold
Usually provided on the underside
of the aircraft for storage of
passengers baggage & freight.
A passenger who is below the Age of 12
and traveled alone is known as
Unaccompanied Minor
The passenger is boarded ordeplaned
first and in suchlast. cases:-
The ground staff hands over the minor to the cabin crew in charge
of the zone/section in which the minor is to be seated.
All the paper and documents are given to the cabin crew.
Emergency procedures such as fastening the seat belts is told to
the Unaccompanied Minor .
The location of Galley &crew seat is shown to the Unaccompanied
Minor .
Giveaways is also given to Unaccompanied Minor .
Meal: Lunch - Mix vegetable salad, Swiss yoghurt, bread
sticks, Cream of brocolli soup. The entree was a south
Indian specialty of Chicken chettinad curry, white basmati
rice sprinked with caramlised onions, and green vegetable
cooked south Indian style with dessicated coconut and
mustard seeds. Indian breads and rolls were offered from a
bread basket. Dessert was a milky sweet Indian vermecelli
dish.
Drink: Water
Meal: Breakfast - Fresh cut fruit (papaya, kiwi, and
pineapple), strawberry yoghurt, anchor butter, mixed fruit
jam. Nestle corn flakes with a choice of cold or hot milk.
Croissant, muffins, rolls were served from a bread basket.
The entree was either a south Indian vegetarian specialty of
upma (semolina)-vada (fried south indian flour spiced
donut)-idli sambar or a fluffy cheese omlette-potato waffle-
brocolli-baked beans stuffed tomato.
Drink: Orange juice
Meal: Breakfast - Fruit salad, cold croissant, amul butter,
Drink: Tea
Meal: Supper - Orange boom premium lager accompanied
with roasted almonds and peanuts. This was followed by
supper which was served Air India first class style (though
on a tray). Supper consisted of canapes (dhokla, baked beans
etc.), moong (bean sprout) salad. Entree was served on a
trolley and had a choice Reshmi chicken tikka (chicken is
back), shammi kebabs (mini lamb burgers), paneer tikka
(cottage cheese tikkas) and fried potato croquets. Wine,
Scotch, and beer was available. The desert was an Indian
milky one. The meal tasted great.
Drink: Beer and white wine
Advantage of the Job
Travel
Camaraderie- Solidarity &
Friendship with other Crew
members
Variety and Interest – Absence
of monotony
Appreciation
Personal Development
Disadvantage of the Job