Issued 2 January 2026
Leadership and recruitment processes Creating and managing training plans Guest and crew communication SOPs, checklists, and administration Allergy and food safety compliance Specialist service types (silver, plated, buffet, synchronised) Table setting and bar setup Wine, cheese, oyster, and caviar service Hosting and curating theme nights Vendor and supplier management
By the end of the course, learners will be able to: Lead and motivate interior service teams Develop and deliver structured training programmes Apply effective guest and interdepartmental communication Implement SOPs to streamline administration and service delivery Execute advanced service types to professional standards Host creative and memorable themed events Deliver flawless bar and table setups Provide luxury food and beverage service with confidence Step into head of service roles onboard yachts
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