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Super Yacht Hospitality

Price

$1500

Duration

5 days

Enroll

About the Course

This course will give interior staff of a superyacht the basic knowledge required to enter the industry. The syllabus will cover many aspects of service in the Yachting industry, such as food service, interior detailing, Laundry Service.

The Syllabus

    Day 1 The Superyacht Industry:
    - Number & types of yachts
    - Flag State Registrations
    - Private and Commercial Yachts
    - STCW & Nautical Qualification
    - MCA (British Coastguard)
    - Chain of Command
    - Rank & Position
    - Resumes / Interviewing
    - Crew Agreements
    - Personal Appearance & Hygiene
    - Rules Onboard
    - Nautical / Military Time
    - Vendor Contracts
    - Guest Arrival
    - Preference Forms
    - Seamanship
    - Basic Safety
    - VHF Radio
    - Phonetic Alphabet
    - Nautical Terminology & Vessel Familiarization

    Day 2 Bar/Wine & Food Service Theory:
    - Bartending Terminology
    - Cocktail Garnishes
    - Bar Equipment
    - Bar Inventory
    - Liquors
    - Brandy
    - Liqueurs
    - Fortified & Aromatized Wines
    - Beverage Provisioning
    - Serving Wine
    - Wine Bottle Shapes
    - Decanting Wine
    - Wine Temperatures
    - Pouring Wine
    - Wine with Food
    - Matching Wine & Food
    - Wine Labels
    - Champagne Service
    - Pre-dinner checklist
    - Styles of Service
    - Serving Tips
    - Serving Order
    - Formal Meal Sequence
    - Proper Clearing Order
    - Proper Use of Utensils
    - Placement of Used Flatware
    - Place Settings
    - Various Utensils
    - Napkin Folding – practical
    - Food Safety & Hygiene
    - Various Diets (veg, kosher, etc.)
    - Afternoon Tea
    - Cheese Service
    - Caviar Service
    - Cigar Service
    - In-Cabin Service
    - Turn Down Service
    -
    Day 3 Bar/Wine & Food Service Practical:
    - Bartending
    - Bar Equipment
    - Liquors
    - Brandy
    - Liqueurs
    - Fortified & Aromatized Wines
    - Serving Wine
    - Wine Bottle Shapes
    - Decanting Wine
    - Pouring Wine
    - Champagne Service
    - Table Place Settings
    - Various Utensils
    - Coordinate with local restaurant and spirits supplier/distributor to aid with instruction & practical application

    Day 4 Interior Detailing/Laundry:
    - Cleaning without Guests Onboard
    - Cleaning with Guests Onboard
    - Cleaning Supplies
    - Caring for Stemware
    - Caring for China
    - Polishing Silver
    - Bed Making – practical
    - Laundry & Stain Removal
    - Perhaps coordinate with local hotel to aid with instruction on cleaning & practical application of bedmaking

    Day 5 Special Skills
    - Flower Arranging – practical
    - Fruit Baskets
    - Daily Duties
    - Review Culinary Terms
    - Review How to Clean Things A to Z
    - Final Written Exam
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