Newspapers / Piedmont Aviation Employee Newsletter / March 1, 1987, edition 1 / Page 5
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changeo loca: ADDtD P76’ *: SlDC. ?. l Piedmont will have nine gates with loading bridges when the concourse addition is completed in 1988. Two of the gates will be for widebody aircraft. Piedmont gates are designated by the darker aircraft. The other two gates (lightly-shaded aircraft, top left) belong to another airline. Syracuse gets bigger, newer face Construction begins this spring on a new $6 million expansion project at Syracuse which, when completed in 1988, will give us a total of nine gates at our northern most hub. “The project is designed to en hance our passenger facilities and relieve congestion on the aircraft ramp area where we now ground handle many flights,” Leonard Mar tin, senior vice president-passenger services, said. “We definitely need this expan sion to better service our customers.’' Improvements will include: six more gates with loading bridges an 18.000-square-foot addition to the present concourse a 2,800-square-foot Presidential Suite located between the pres ent concourse and the addition two gates for widebody aircraft, one which will also serve as a federal inspection station for international flights a renovated walkway to the main concourse a 108-foot ramp expansion a large baggage transfer system on the ground level • a maintenance facility on the ground level • larger crewroom and operations areas on the ground level as well as other support facilities Piedmont currently has 260 em ployees at Syracuse as well as 185 pilots and 130 flight attendants based at this airport. We offer 56 daily departures from SYR and board over 48,500 passengers each month. In addition, Brockway, a member of the Piedmont Commuter System, has J9 daily departures. Pi's Jetstream moves offices to Dayton Hub Jetstream International Airlines, a Piedmont subsidiary and part of the Piedmont Commuter System, will relocate its corporate head quarters to Dayton in April. “Our purpose Ibr moving to Day ton is two-fold,“ Cai Humphrey, the airline's president, said. “We want to enhance the services now pro vided by Piedmont and offer more travel opportunities as we develop our Dayton commuter hub.“ Jetstream's new corporate offices, with 10,000 square feet of space, will be located in Corporate Center 1, 6520 Poe Avenue, in Butler Ibwn- ship. The airline will also occupy a 15,000-squarc-loot office, main tenance, and repair shop at DAY. The number of Jetstream employ ees in the Dayton area is expected to grow I'rom the present 70 to 225 with an annual payroll of $3.5 mil lion by 1988. When Piedmont acquired Jet stream on August 1. 1986, the air line had a tleet of six aircraft. By the end of this year, that number will increase to 27. Jetstream cur rently has 139 daily departures and serves 22 destinations through out the Midwest and Northeast, complementing Piedmont's service at DAY and BWl. PIEDMONT A MODELOFHOW GOOD AN AIRUNE CAN BE. First-class means training for ali-new service The decision to offer first-class service systemwide has affected vir tually every department at Pied mont. From converting the fleet to pricing the product. Piedmont em ployees have been immersed in pre paring for the June 15 changeover. One area where major changes are taking place is catering where introducing first-class service will make changes in coach-class pro cedures as well. “It's important for our catering procedures to be uniform,” Tiara Roberts, manager-galley systems and serving procedures, explained. “To help us plan, we asked 14 1' flight attendants, with experience ranging from four to 21 years, to serve on a special task force. The results of their study will play an important role in how we offer first- class and coach service.” Roberts, who has 16 years’ exper ience as a flight attendant, was named manager-galley systems and serving procedures, a new po sition within the airline, in Decem ber. She is responsible for teaching these new catering procedures and working with engineering to design new galleys. The task force began working in early February to set up serving procedures and guidelines for all eight types of first-class service we plan to offer. Members are divided into five groups: one each for the 767-200, 727-200, 737-300, 737- 200, and F28. After each group writes all the procedures for a par ticular aircraft, they correlate their findings. “In April, these flight attendants will begin traveling to the bases to train others in the new proce dures,” Roberts said. “The results, we think, will be the best first-class and coach service in the industry.” Above: Howard Kraehmer demonstrates to Donna Eddens (left) and Cindy 'Weston how to serve wine in first-class. Kraeh mer, Eddens, and Weston, along with (1 to r) Betty Ann Stone, Ibny Ozell, Sheila Bisson, Bob Lee, Helen Jones, Nancy Row land, Barbara Downey, Kim Shelor, Lynn Mathews, Ginny Linder, and Judy Littrell com prise the task force which is currently writing new catering procedures. Tiara Roberts (far right), manager-galley systems and serving procedures, is head ing the new program. March 1987 • Piedmonitor
Piedmont Aviation Employee Newsletter
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March 1, 1987, edition 1
5
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