국내 항공기내 음료 서비스 개선을 위한 녹차 접대기술 체계화

Systemization of Serving for Green Tea for Beverage Service in Korean Air Cabin

The research was carried out to develope new tea beverage services in Korean cabin for satisfactory of customers. one person tea service, glass tea pot service, traditional tea bowl by flight crew and green tea master's tea service by educated flight crew compared with preexistence tea service with tea bag in paper cup. Tea service with tea bag in Korean cabin was all of them, Service of green tea master by educated flight crew is founded as the most satisfied tea service among the new tea service methods. New culture contents for tea service in cabin is as follows, utilizing the most of the characteristics of Korean traditional tea culture, effective skills as selecting suitable water considering hardness and other factors exert influence on tea, temperature of water for tea, matching foods for the tea, and tea culture story are serviced by educated flight crew of green tea master. as a result, customers will serviced high quality and differentiated service according to seat levels. For further study, Educational Programs for new tea service in cabin have to be researched for development in reality.