Business Management Studies

In general Candidate Profile for Freshers for cabin crew is as under :
Age:Between 18 and 27 years
Minimum Height:Men - 170 cms and Women - 157 cms
Weight:In proportion to height
Educational Qualification:HSC (10 + 2). Candidates who are appearing for their HSC examinations can also apply
Physical features:Pleasing personality, clear complexion (scars, pimples and blemishes not acceptable) and good eyesight
Marital Status:Unmarried
Language skills:Fluency in English and Hindi. Proficiency in a foreign language will be an added advantage.
Interactive skills:Excellent communication and good interpersonal skills
Nationality:Indian citizens only
Passport:Must possess a valid Indian passport or should have applied for a passport
Mandatory Documentation :Must possess a Pan Card and Aadhaar Card
So that becomes very clear that it merely requires some grooming to get the job of a cabin crew. They don't demand much from candidates.
You should be interpersonally sound and capable to handle people from different cultures.
Cabin crew is the face of the airline. Coz they face the passengers for the first time.
Foreign languages like German, French, Russian, Arabic, Chinese and Japanese, Can allow you to get an edge over others.
As this allows the airline to roster you on routes where such languages are spoken.
For Cabin Crew Training
1. Flying Queen Air hostess Academy New Delhi
2. Wings Air Hostess and Hospitality Training Vadodra Gujarat
3. TMI Academy of Trave Tourism and Aviation Studies, Mumbai
4. Air Hostess Academy, Banglore, Karnataka
5. Universal Aviation Academy, Chennai, Tamil Nadu.

Physics: Elements of mechanics, colligative properties, Laws of Thermodynamics: Mode of heat transfer:
Electrostatics, magnetism and electrodynamics: Outlines in optics and sound: Electro-magnetic radiation:
Radioactivity and elements in quantum physics.
Chemistry: The gas laws, properties of gases electrolytes, thermo-chemistry, chemical equilibria, chemical kinetics, concept of pH and buffer, molecular orbital theory, chemical bonds and the forces involved therein: periodic table;
Aliphatic and aromatic hydrocarbons, Organic substitution reactions, electrophilic and nucleophilic reactions;
Isomerism: structural and optical isomers.
Food Chemistry: Composition of foods, minerals in foods, water activity in foods.
Carbohydrates: Mono and di-saccharides, reducing and non-reducing sugars, mutarotation, starch, cellulose, pectins, plant acids and Proteins: Primary, secondary and tertiary structure of proteins. Protein denaturation, peptide bonds, amino acids.
Mathematics: Theory of quadratic equations; Binomial theorem; uses of natural and common logarithms;
Exponential series: Differentiation, successive differentiation, maxima minimal.
Differential equations; First order and linear Integration and integral equations.
Trigonometry: Ratios and their relations; Matrices, vector, determinants
Biology: Botany: Systematics of plants, Ecology, cytology and physiology of plants, Economic botany. Zoology:
Molecular basis of life, nucleic acids and their role in life, elements of genetics, organisation of animal tissues, elements in hyman physiology, endocrine glands, digestion, absorption, respiration, general physiology of animals, systematics of animal.
Microbiology: Historical development in microbiology, morphology, cytology; reproduction and genetics of bacteria, yeasts and molds. Culture technique and identification; stains and staining techniques, growth, nutrition and physiology of micro-organisms. Economic importance of bacteria, yeast and moulds, food contamination, control and food safety, general principles of food preservation, microbiological standards, biochemistry and nutrition, agriculture and dairy technology.