“Live your life by a compass, not by a clock”
— Stephen R. Covey

IAMI GUEST Advanced Food & Beverage Service, Unit 05 - Online & Classroom

Enhance your service skills & confidence with this advanced service course, ideal for any stewardess moving into a service-based role or for career development within the superyacht industry.

You will learn the following:

  •  Various service practises & different service styles onboard

  • French culinary & service terminology

  • How to work with menus, menu creation & specifications

  • Luxury accompaniments, condiments & confectionary items

  • Service preparation & table service

  • Professional techniques & sequences during food service set up & clear down

  • How to correctly lay tables subject to style, menu & occasion

  • Creative table settings for occasions based on location, event & theme

  • Napkin etiquette & protocol

  • Interior department food & beverage SOP (Stand Operating Procedures)

  • Food & beverage inventories & audit checks

  • Contingency plans for food & beverage operations

  • Health & safety measures when handling & serving food & beverages

  • How to handle & resolve complaints

  • Guest preferences, dietary & culinary requirements

  • Supervisory skills

    Pre requisites 

    Minimum 1 seasons of experience onboard a superyacht or proof of prior formal service training.

    Advanced Interior Administrations, Unit 34 preferred.

 

*Please note: You must agree that you are over the age of 18, have a valid passport, and a decent internet connection before joining this course.

Course Overview

MODULE 1:

Title

‘Description’

Various service practises & different service styles onboard

French culinary & service terminology

How to work with menus, menu creation & specifications

Luxury accompaniments, condiments & confectionery items

Service preparation & table service

MODULE 2:

Title

‘Description’

Professional techniques & sequences during food service set up & clear down

How to correctly lay tables subject to style, menu & occasion

Creative table settings for occasions based on location, event & theme

Napkin etiquette & protocol

MODULE 3:

Title

‘Description’

Interior department food & beverage SOP (Stand Operating Procedures)

Food & beverage inventories & audit checks

Contingency plans for food & beverage operations

Health & safety measures when handling & serving food & beverages

MODULE 4:

Title

‘Description’

How to handle & resolve complaints

Guest preferences, dietary & culinary requirements

Supervisory skills

MODULE 5:

Different Cultures & Customs With Guests & Crew

‘To understand the etiquette of meeting & interacting with guests & crew members from different cultures and religions of the world‘

Awareness of Different Cultures & Behaviours

Specific Cultures & Customs - Different Religions and Religious Cultures

The Various Forms of Address & Titles - Honorifics

MODULE 6:

The 4 Pillars, IMO, Health, Safety & Security Onboard

‘To understand the basic structure of International Maritime Law & the importance of health & Safety in the maritime industry’

The Function of the IMO & The 4 Pillars - SOLAS - STCW - MARPOL - MLC

The Powers of the IMO In Enforcing Regulations - Health, Safety & Security Procedures & Policies

Virus Outbreak & Infectious Diseases - New Crew Orientation & Induction Training

 

Take the first step towards a new incredible career!

Fill out our application form for the online course or contact us for more information.

 
 

You must be over the age of 18, hold a valid passport, and have decent internet connection before signing up for the course.