The conventional experience of business jet services may be like this:

Deer Jet: Excuse me. What would you like to eat? Do you have anyallergies or dietary preferences?

Passenger: I prefer vegetarian meal, less oiland reduced salt.

Deer Jet: What would you like to drink?

Passenger: White wine, please.

Now, the service becomes even simpler and more efficient. The “Platinum Customization” program launched by Deer Jet is a new service on mobile platforms throughwhich customers may submit their needs and service requirenmentsdirectly to Deer Jet. The travelling flight attendant will tailor the in flight offerings based on client demands.

In the future, Deer Jet’s “Platinum Custumization” services will looklike this:

Deer Jet: Hello, you may choose your preferences of meals, in-flight entertainment and requirements for your preferred cabin environment on our “Platinum Customization” website that I sent to you, and we will provide services based on your demand.”

Passenger: I have made my choices. It only takes one and a half minutes. It is really convenient and there are many items to select. Thanks a lot.

Deer Jet has always been a forward thinking company and first in the industry to leverage emerging technologies to the benefit of its clients.We moved away from tedious meal ordering process and enhanced customer participation and interactivity which we hope truly embodies the essence of customization and Deer Jet service.

Together with Four Seasons Hotel, Deer Jet has partnered to  provide exquisite catering services to our clients.

Recently, Deer Jet and Four Seasons Hotel of Beijing co-organized a high-level training of Chinese and western cuisines. The training invited manager Sharon Wu and chefs of Cai Yi Xuan Restaurant of Four Seasons Hotel to give instructions to flight attendants on key elements of top line service, garnish techniques and the new Deer Jet Summer menu.

(Lecturer explaining key elements of service)

(Chef of Cai Yi Xuan Restaurant demonstrating garnish techniques to travellingflight attendants)

Select beverage in the spirit of “Hundreds of Tastings”

To make sure that every customer can enjoy Deer Jet’s best service and top quality experience, the company regularly organizes training covering beverage service for travelling stewards on a regular basis.

Beverage service training covers the following:

Ms Pan Meishan, service director of Deer Jet (graduated from the Hotel Management Department of the University of Birmingham in UK, pursued advanced studies in the Institut Villa Pierrefeu in Switzerland and acquired Level-III qualification of WEST (Wine & Spirits Education Trust)) shares with traveling stewards methods of tasting wines and the knowledge of matching wines with different food. Through the fundementals of wine tasting—look, smell and taste, travelling stewards learn to provide optimal beverage services according to preferences of each customer.

(Part of wines for tasting)

(Blind tasting by traveling steward)

Professional traveling stewards,

Utmost comfort,

Detail-centered services,

High-quality support,

From today on, we will do more and better