The pilot who is being trained sits in the pilot's seat and looks ahead through the window at a screen on which he or she sees a simulated run-way. The simulator creates a precise, full-color, moving image of what pilots really see when landing or taking off, and this simulation can be created for hundreds of airports all over the world. When the aircraft starts to move it looks as though it were actually rolling down the runway, a control panel nearby enables the instructor to put the airplane through all sorts of maneuvers. Thus the pilot takes the plane up off the runway and just as the aircraft gets airborne, the instructor makes two of the engines fail. The pilot must make an immediate decision and take corrective action. The instructor can tell exactly what the student does and whether it is the right response. In this way all sorts of emergencies can be simulated and practiced without any danger whatsoever. Of course the pilot is also checked out regularly in an airplane, but it is not necessary to risk an accident by putting it through dangerous maneuvers.
Instructors teach flight crew members when they first join the company and continue to train and check them after they have started working. To qualify for these jobs one must have had at least two years of airline experience as well as some teaching experience.
"I think it's safe to say that the operations department is like most other departments in an airline," Mr. Carlino continued. "High school graduates can find beginning positions in clerical jobs, ramp work, and other areas, and for those who have had more education or special training, better jobs are frequently available. There are many interesting openings from time to time throughout the department for men and women who are willing to start near the bottom and work their way up. And that reminds me of one more division that will interest you, although it isn't part of the operations department-still its' right here and we work closely with these people. That's the food service division," he glanced up at the clock, "and we can still visit the kitchen if you'd like. I always enjoy showing it off to visitors but daytime is the best time to go there-that's when the kitchen's a noisy, busy place!"
FOOD SERVICE DIVISION
We followed Mr. Carlino as he led the way to the opposite end of the building and through a short hallway into the largest kitchen we had ever seen. Long tables filled much of the space and several kitchen ranges were lined up across the far end. A baker dressed in a white uniform and wearing a chef's hat was peering into an oven. Walk-in refrigerators and storage rooms lined one wall while dishwashers, sinks, and counters lined the other. Several desks, filing cabinets, and storage cabinets were arranged in the area near us. The stainless steel equipment shone, the floor was spotless, and a delicious smell of fresh-baked buns filled the air.
"There aren't many working now," Mr. Carlino observed as we watched a dozen men and women who were placing china and silver-ware on small plastic trays. "They're getting breakfast trays ready for early morning flights," he explained. "Shortly before flight time they'll put the cooked food in either hot or refrigerated containers and when it is time to serve, the flight attendants will dish the food."
Down an aisle between the serving tables and near the far wall were the dishwashers. 'They're cleaning up the china and silverware that came off flights that arrived this evening," Mr. Carlino said. 'The main kitchen crew works during the daytime. The only food that might go out now would be cold beverages, coffee, and snacks. The last evening flight on which dinner is served leaves by seven-thirty, and those meals must be ready no later than quarter of seven to get them loaded on the food service truck and taken over to the airplane. After that, there's little activity here."
The baker, who had just taken a pan of buns from the oven, came over to offer each of us a hot sample. "Passengers always love them," he said with evident pride, "and it's fun to cook and bake when you know people appreciate what you do."
"Good food is terribly important," Mr. Carlino agreed. Eating is one of the fun parts of flying for many passengers, and they are quick to complain if there's anything wrong with the food. Incidentally, this a good place for high school graduates to start because they will be trained on the job. All a young person needs is a health certificate, an interest in food preparation, and respect for good housekeeping procedures. A man or woman can advance eventually to pantry worker, steward chef, supervisor, chief chef, assistant buyer, or commissary chef. There's usually a lot of turnover in commissaries, and those who stay and apply themselves can win advancement."
It was getting late, so we thanked the baker and asked Mr. Carlino to direct us back to the crew car. Laughing, he told us we'd never find it without a guide, and five minutes later we were saying good-bye and shaking hands with him as the driver came by to pick us up for the trip back to the terminal.
The snow had stopped, the stars were shining, and we could hear a jet taking off across the airport. We wondered how the station manager and his assistant in Philadelphia were making out by now.
