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Professional Superyacht Hospitality (Stew/Stewardess Training - Interior Crew)

The following notes will give interior crew of a superyacht the basic knowledge required to enter the industry. The syllabus will cover many aspects of the service industry  and is an excellent future reference book. This course provides the future interior crews with the working practices of a junior steward/ess and the skills of hospitality which is needed on board.

In addition to this course, interior crew 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. It is a certificate and skill that will make you much more marketable.

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 Familiarisation
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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COURSE GENERAL INFO

All course dates during the year.