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Pure Service Excellence
Our very exciting ‘Pure Service Excellence’ course is aimed at developing the skills of Interior crew that have a minimum of two season’s experience and is looking to define and broaden their knowledge, skills and confidence in all aspects of Food and Beverage service.
This full-on course which is again very hands-on which it covers all elements set out in the GUEST Certifications Guidelines for the following module:
GUEST Certifications
• YachtInteriorAdministrationandHumanResources • AdvancedWine
• YachtInteriorAdvancedService
• Cigars
Includes
• EventplanningandDestinationmanagement • Caviar
• BaristaandHotBeverages
Course Outline
This course focus is firmly on a Service Steward/ess’ those who are committed to serving with skill, style, awareness and the confidence to step into a Chief or Lead Service Stew. The students are given the tools necessary to develop leadership skills and successfully set up, manage and understand all elements of service. As well as 3 live meal service practices.
There is 2 full days of theory that includes; Interior Administration, Human Recourses, Communication skills and Leadership styles.
The final 3 days is FULL ON with Cigars, practise runs, wine tasting, wine paring, cocktail basics, coffee making with different equipment, carving, filleting, flambé, destination management and event planning.
In this course there are 3 themed live service practices: a breakfast, a lunch and the following day a ‘Formal Dinner’ in which each serve a different number of guests.
Students will perform Synchronised Cloche Service, Silver Service, Butler Service, Buffet Service, and depending on the skill level of the students, we can be flexible and add the challenge of Soup, Carving, Filleting, Flambé or Magnum Wine Service in front of the guests at the live meal.
Key Outcomes
All passing students are accredited with a GUEST Certificate – 100% attendance rate required.
Price
All courses include training material for the duration of
the 5-day course, provision of training equipment, materials and products, as well as shirts as uniform and a chef for the live lunches. Minimum of 2 – 6 students per course to ensure optimal training results.
Accredited
Course Modules
Module 1
Interior Administration
Module 2
Human Resources
Module 3
Housekeeping
Module 4
Guest Toiletries
and Management
Module 5
Floristry
Module 6
Linen and Towels
Module 7
Valet Services
Module 8
Laundry
Module 9 Accompaniments
Module 10
Trips, Planning and Ancillary
Assessment
1 Written Exam
Please Note
Full attendance each
day is compulsory in order to attain your course certification.
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