1. Yacht interior introduction

• Getting to know the trainer and team
• Personality types
• Why we do yachting and goals

 

2. Team building

• Team building exercise

 

3. Personal hygiene

• Personal appearance and grooming
• General cleanliness
• Proper handwashing
• Maintain a clean cabin
• Employee health

 

4. Safety at work

 

5. Beginners’ confidence, etiquette and polite speech

• Body language
• Negative and positive body language
• Tone of voice
• Correct speech
• Language of the professionals
• How to address correctly

 

Service

 

6. Professional service

• Pantry organization
• How to load a tray
• How to carry a tray
• How to unload a tray

 

7. Service styles and differences

• French service
• English or family style service
• Butler service
• American or plated service
• Buffet service
• Silver service
• Russian service

 

8. Silver service training

• Formal table setting
• Differences between formal & informal dining
• Silver service flow chart
• Silver service practice

 

Housekeeping

 

9. Housekeeping’s role in hospitality

 

10. Cleaning system

• How to clean from A-Z
• Checklists
• Suite inspection checklist

 

11. Cleaning products

• Cleaning chemicals
• Chemical bucket set-up

 

12. Housekeeping sanitization

• What, when, how to sanitize

 

13. Bed

• How to make a bed – the standard
• How to turn down a bed

 

14. Wardrobe

• How to place & store guest clothes in wardrobes
• How to fold clothes

 

15. Laundry

• Laundry chemicals
• Washing programs
• Laundry guide

1. Yacht interior introduction

• Getting to know the trainer and team
• Personality types
• Why we do yachting and goals

 

2. Team building

• Team building exercise

 

3. Public health

• Food safety
• Sanitization
• Garbage handling
• Safety at work

 

4. Confidence, etiquette and polite speech

• Body language
• Negative and positive body language
• Tone of voice
• Correct speech
• Language of the professionals
• How to address correctly

 

Intermediate Training for Service Professionals

 

5. Professional service and practice

• Pantry organization
• How to load a tray
• How to carry a tray
• How to unload a tray

 

6. Breakfast service (make or break your guests’ day)

• How to take the order
• Ask the right questions
• Breakfast set-up

 

7. Wine – knowledge and service

• History
• Production
• Old and New World wines
• White, rosé and red wine
• Grape varieties
• Classification
• How to read the label
• Wine service
• Port, sherry and dessert wines

 

8. Barista training

• History and coffee belt
• How coffee is made
• Arabica vs. robusta
• Coffee types
• Environmental awareness

 

9. Service styles and differences

• French service
• English or family style service
• Butlerservice
• American or plated service
• Buffet service
• Silver service
• Russian service

 

10. Professional silver service techniques

• Formal table setting
• Differences between formal & informal dining
• Silver service flow chart
• Silver service practice

Intermediate Training for Housekeeping Professionals

 

11. Housekeeping’s role in hospitality

 

12. Cleaning system

• How to clean from A-Z
• Deep cleaning steps
• Checklists
• Suite inspection checklist

 

13. Cleaning products

• Cleaning chemicals
• Chemical bucket set-up
  
• Chemical storage

 

14. In-suite sanitization

• What, when, how to sanitize
• Fridge sanitization and log
• D&V procedures and log

 

15. Bed

• How to make a bed -the standard
• How to turn down a bed
• Different bed set-ups

 

16. Wardrobe

• How to place & store guest clothes in wardrobes
• How to fold clothes
• Folding vs. hanging

 

17. Laundry

• Laundry chemicals
• Washing programs
• Laundry guide
• Laundry labeling
• How often you need to wash everything

 

18. Guest special care

• How to clean and polish shoes
• How to brush clothes
• How to open and close a door
• How to escort guests

It is our commitment to determine the principal’s lifestyle service vision for a luxurious experience and make it a reality. Our customized trainings will convey the standard for private service through intensive education programs and practice to increase clients’ satisfaction.

Please let us know your requirements and we will create a bespoke training offer for your particular needs.

1. Welcome to yachting

• Getting to know the trainer and team
• Personality types
• Why we do yachting and goals

 

2. Team building

• Team building exercise

 

3. Public health

• Food safety
• Sanitization
  
• Garbage handling
• Safety at work
  
• Microorganisms
• Ice handling

 

4. Confidence, etiquette and polite speech

• Body language
• Negative and positive body language
• Tone of voice
• Correct speech
• Language of the professionals
• How to address correctly

 

5. Interaction skills and arrivals

• Pre-set-up
• Service preparation
• Line-up
• Welcoming guests from different cultures
• How to shake hands
• Offering welcome drinks and hot towels
  
• Escorting guests to their rooms
  
• Going the extra mile
• Local knowledge

 

Advanced Training for Service Professionals

 

6. How to take an order correctly

• How to take an order
• Ask the right questions
• Set-up

 

7. Service styles and differences

• French service
• English or family style service
• Butler service
• American or plated service
• Buffet service
• Silver service
• Russian service

 

8. Advanced Silver Service Practice

• Formal table setting
• Differences between formal & informal dining
• Silver service flow chart
• Silver service practice

 

10. Advanced synchronized service

• Guidelines
• Allocation of staff
• Service flow
• Synchronized service practice

 

11. Wine – knowledge and service

• History
• Production
• Old and New World wines
• White, rosé and red wine
• Grape varieties
• Classification
• How to read the label
• Wine service
• Port, sherry and dessert wines

 

12. “The 3 Cs”: Champagne, Caviar and Cigars

• Champagne history
• Champagne production
• Champagne examples
• Champagne classification
• What is caviar
• Types of caviar
• Set-up and service
• Cigar history
• Structure of cigars
• Sizes and shapes
• Cigar service
• Cigar storage
• Cigar examples and origins

 

13. Barista course

• History and coffee belts
• How coffee is made
• Arabica vs. robusta
• Coffee types
• Environmental awareness

 

14. Cocktail mixology

• History
• Toasting
• Cocktails
• Long drinks
• Shots
• Preparation and service

15. High tea service

• History of high tea
  
• Set up and service

 

Advanced Training for Housekeeping Professionals

 

16. Housekeeping’s role in hospitality

 

17. Cleaning system

• How to clean from A-Z
• Deep cleaning steps
• Different levels of cleaning

 

18. Cleaning products

• Cleaning chemicals
• Chemical bucket set-up
  
• Chemical storage
• Manual equipment
• Technical equipment

 

19. Evening turn-down

• How to “turn down” the room
• How to “turn down” the bathroom

 

20. In-suite sanitization

• What, when, how to sanitize
• Fridge sanitization
• D&V procedures
• Bathroom sanitization
• Frequently-touched surfaces sanitization

 

21. Bed and bedding

• How to make a bed – the standard
• How to turn down a bed
• Different bed set-ups
• Bedding

 

22. Suite set-up

• Room set-up
• Bathroom set-up

 

23. Wardrobe

• How to place & store guest clothes in wardrobes
• Folding vs. hanging
• How to fold clothes
• How to return guest laundry
• How to arrange guest laundry

 

24. Laundry

• Laundry chemicals
• Washing programs
• Laundry guide
• Laundry labeling
• How often you need to wash everything
• Different levels of laundry duties
• Logs and forms

 

25. Logs and checklists

• Cleaning logs
• Sanitization logs
• Cleaning checklist
• Inspection checklist

 

26. Guest special care

• How to clean and polish shoes
• How to brush clothes
• How to open and close a door
• How to escort
  
  guests
• How to tie a gentleman’s bow tie

 

27. Excellent service

• How to pack & unpack luggage
• Knowledge of luxury items
• Tips and tricks

Contents:

 

1. Welcome

1.1 Introduction

1.2 Training modules explanation

1.3 Getting to know the team

1.4 Team building exercise

1.5 Why we do yachting and goals

 

2. Personal hygiene

2.1 Personal appearance and grooming

2.2 General cleanliness

2.3 Proper handwashing

2.4 Maintain a clean cabin

2.5 Employee health

 

3. Professionalism at work

3.1 Pantry organization

3.2 How to load a tray

3.3 How to carry a tray

3.4 How to unload a tray

 

4. Confidence, etiquette and polite speech

4.1 Body language

4.2 Negative and positive body language

4.3 Tone of voice

4.4 Correct speech

4.5 Language of the professionals

4.6 How to address correctly

 

5. Food safety

5.1 Use of gloves

5.2 Cross contamination

5.3 Storage and food protection

 

6. Microorganisms

6.1 What causes illnesses

6.2 Bacteria, viruses, parasites, fungi

6.3 Growth of microorganisms

6.4 Food safety hazards

6.5 Biological, chemical, physical hazards

 

7. Garbage handling

7.1 Separation and disposal procedures

7.2 Processing of garbage

7.3 Chemicals

7.4 MSDS, PPE

7.5 Hazards and proper storage of garbage

 

8. Pest management

8.1 Prevention

8.2 Cockroaches, rodents, beetles

8.3 House flies, fruit flies, bed bugs, ants, wasps

 

9. Sanitization

9.1 Wash

9.2 Rinse

9.3 Sanitize

 

10. HACCP

10.1 Receive, store, prepare, cook

10.2 Hold, cool, reheat

 

11. Ice handling

11.1 Ice scoop

11.2 Transportation and covering

11.3 Cleaning of ice machines

 

12. Interaction skills and arrivals

12.1 Pre-set-up

12.2 Service preparation

12.3 Line-up

12.4 Welcoming guests from different cultures

12.5 How to shake hands

12.6 Offering welcome drinks and hot towels

12.7 Escorting guests to their rooms

12.8 Going the extra mile

12.9 Local knowledge

 

13. Service styles and differences

13.1 French service

13.2 English or family style service

13.3 Butler service

13.4 American or plated service

13.5 Buffet service

13.6 Silver service

13.7 Russian service

 

14. Silver service

14.1 Formal table setting

14.2 Differences between formal & informal dining

14.3 Silver service flow chart

14.4 Silver service practice

 

15. Synchronized service

15.1 Guidelines

15.2 Allocation of staff

15.3 Service flow

15.4 Synchronized service practice

 

16. Napkin folding

16.1 Bird of paradise

16.2 Bishop’s hat

16.3 Tuxedo

16.4 How to place napkin on guest’s lap

 

FOOD SERVICE

 

17. Individual breakfast

17.1 How to take the order

17.2 Ask the right questions

17.3 Breakfast set-up

 

18. High tea

18.1 History of high tea

18.2 Set-up and service

 

19. Caviar

19.1 What is caviar

19.2 Types of caviar

19.3 Set-up and service

 

20. Cheese

20.1 Production of cheese

20.2 How to describe cheese

20.3 Animal, origin, flavor and texture

 

21. Fish

21.1 Different types of fish

21.2 Saltwater & freshwater fish

21.3 Oily and white fish

21.4 How to fillet a Fish

 

22. Sushi & sashimi

22.1 History

22.2 Types of sushi

22.3 Word meaning

22.4 Western style menu and set-up

 

23. Steak

23.1 Beef cuts

23.2 Temperature of meat

23.3 Types of meat

23.4 Steak service

 

BEVERAGE SERVICE

 

24. Coffee

24.1 History and coffee belt

24.2 How coffee is made

24.3 Arabica vs. robusta

24.4 Coffee types

24.5 Environmental awareness

 

25. Champagne

25.1 History

25.2 Production

25.3 Champagne examples

25.4 Classification

 

26. Wine

26.1 History

26.2 Production

26.3 Old and New World wines

26.4 White, rosé and red wine

26.5 Grape varieties

26.6 Classification

26.7 How to read the label

26.8 Wine service

26.9 Port, sherry and dessert wines

 

27. Distilled beverages

27.1 Vodka

27.2 Cognac

27.3 Whisky

27.4 Rum

27.5 Tequila

27.6 Gin

27.7 Liqueurs

 

28. Cocktails

28.1 History

28.2 Toasting

28.3 Cocktails

28.4 Long drinks

28.5 Shots

28.6 Preparation and service

 

29. Beer

29.1 History

29.2 Production and origins

29.3 Beer types and styles

 

30. Cigars

30.1 History

30.2 Structure of Cigars

30.3 Sizes and shapes

30.4 Cigar service

30.5 Cigar storage

Cigar examples and origins

 

31. Housekeeping’s role in hospitality

31.1 Hospitality concept

31.2 Importance of HK in hospitality

31.3 HK areas

31.4 HK objects

31.5 Different levels of HK service

 

32. HK cleaning procedures

32.1 How to clean from A-Z

32.3 Deep cleaning steps

32.4 Different levels of cleaning:

 

33. Bed and bedding

33.1 How to make a bed

33.2 How to turn down a bed

33.3 Different bed set-ups

33.4 Bedding

 

34. Evening turndown

34.1 How to “turn down” the room

34.2 How to “turn down” the bathroom

 

35. Suite set-up

35.1 Room set-up

35.2 Bathroom set-up

 

36. Sanitization

36.1 What/when/how to sanitize

36.2 Bathroom sanitization

36.3 Frequently-touched surfaces sanitization

36.4 Fridge sanitization

36.5 D&V procedures

 

37. Cleaning products and equipment

37.1 Cleaning chemicals

37.2 Chemical bucket set-up

37.3 Chemical storage

37.4 Manual equipment

37.5 Technical equipment

 

38. Logs & checklists

38.1 Sanitization logs

38.2 Cleaning logs

38.3 D&V log

38.4 Bed bugs log

38.5 Suite checklist

38.6 Suite inspection checklist

38.7 Deep cleaning checklist

 

39. Wardrobe/dressing room

39.1 How to place and store guest clothes in wardrobes

39.2 How to fold clothes

39.3 Folding vs. hanging

39.4 How to return guest laundry

39.5 How to arrange guest laundry

39.6 How to pack & unpack luggage

 

40. Guest special care

40.1 How to tie a gentleman’s tie

40.2 How to tie a gentleman’s bow tie

40.3 How to clean and polish shoes

40.4 How to brush clothes

40.5 How to open and close a door

40.6 How to escort guests

40.7 Knowledge of luxury items

 

41. Laundry

41.1 Different levels of laundry duties:

41.2 Laundry chemicals

41.3 Laundry guide

41.4 Washing program instructions

41.5 How often you need to wash everything

41.6 Laundry outbreak procedures

41.7 Laundry logs & forms

 

42. Tips & tricks