5-day fundamental training of the highest level service
Cracow, Poland
September 2-6, 10:00
Fundamental training of the highest level service onboard a super yacht including the specific aspects of the international protocol, silver service and luxury hotel techniques designed for aspiring yacht interior crew.
Course outcome:
- Basic manners at arrivals/ departures and during guest service comprehension
- Basic techniques of luxury housekeeping and laundry skills implementation and identification
- Silver Service techniques and table decoration essentials familiarisation and practice
- Fine wine and beverages service introduction – practice of service and basic knowledge gaining
- Fine goods entrance – demonstration, familiarisation and basic service skills acquiring
Timetable:
- I day (4h) Introduction/ Service protocol
- II day (6h) Luxury interior housekeeping/ Laundry
- III day (6h) Silver service/ Table decoration
- IV day (5h) Silver service/ Wine
- V day (4h) Fine food/ Beverages/ Final
Course details:
- Training level: 1 out of 3 levels (Introduction, Advanced, Excellence)
- Methods: mini-lecture, workshop, aerial exercises, demonstrations, role-playing, brainstorming, group work
- Duration: 5 days (25 hours including exam time)
- Additional Learning Time (recommended): 15 hours
- Instructor: Joanna Sempruch (Coach/Trainer/Manager/Chief Stewardess)
- Language: English/ Polish upon request
- Dress code: formal for service practice, white top, black bottom
- Accommodation: Possible accommodation in Hotel Rubinstein with a discount, Old Town Pergamin Apartments as option
- Course outcome: Diploma of Competence in yacht stewarding techniques
Main subjects in this level:
- Introduction of a luxury hospitality
- Personal presentation
- Diplomatic protocol and etiquette
- Preferences understanding
- Basic seamanship with safety
- Luxury house keeping
- Luxury yacht laundry duties
- Bed linen and towels folding
- Valet service/ Wardrobe care
- Packing/ unpacking
- Silver service styles and techniques
- Table decoration and floristry/ Set ups (+napkin folds)
- Mise en place for: breakfast, lunch, dinner
- Menu reading practice – luxurious food focus
- Hot beverage service (coffee, tea and others)
- Fine beverage service (incl. wine & champagne)
- Fine goods service (caviar, cognac, cigars & others)
- Tray service practice/ Cocktail party service/ Canapés
- Table service sequence practice/ Synchronic service
- Bar Mise en place / Bartending and mixology
- Final exam (practical and theoretical)
- Course evaluation
- Certification
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