top of page
This service is not available, please contact for more information.

Super Yacht Hostpitality

An intro to Yachting Hospitality.

  • 1.500 Amerikaanse dollar
  • Wellington Road

Service Description

The following instruction will give interior staff of a superyacht the basic knowledge required to enter the industry. The syllabus will cover many aspects of the service industry. In addition to this course, interior staff must also hold STCW certification. You should also consider doing the IYT “Small Powerboat and RIB” course which allows operation of small powerboats and rigid inflatable boats which is required by law in the Mediterranean. 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

Upcoming Sessions

Cancellation Policy

We are so pleased you are deciding to choose MSWI to complete your courses. Our staff are professionals and their time and scheduling, is of the utmost importance to guarantee our quality service. To this end we do strictly adhere to our policies of cancellation. Please read the following carefully before you sign up. We require a 50% down payment to enroll you in a course. We retain 10% in case of cancellations more than a week prior to the course to cover administrative and reservation costs incurred by our school. If you cancel within a week of the course date, there is still a 10% administrative fee, and the balance of money will be allotted to a rescheduled date. WE DO NOT REFUND FOR BOOKINGS MADE WITHIN THREE BUSINESS DAYS OF THE COURSE DATE ALL REFUNDS ON PAYMENTS PAID BY CREDIT CARD WILL BE PAID BACK TO THE CARD, and 10 % for administrative and bank costs involved will be deducted.

Contact Details

  • 42 Wellington Rd, Cole Bay, Sint Maarten


bottom of page