G.U.E.S.T Yacht Interior Introduction (unit 01)

IAMI GUEST Introduction to Interior, Basic Food service and Basic Wine and mixology are all offered now in Umhlanga, Durban at our beautiful school. The course is run over 5 days and can be booked in conjunction with your STCW 10. You can also do your level 2 Food Hygiene and MCA ENG 1. Please enquire about out training dates and availability.

Course Structure

Day 1:

Welcome and introduction:

- Course information

- Facilities information

Introduction to yachting:

- Demographics of yachting

- Types of yachting Charter/private

- Basic seamanship

- Career path

- Entering the industry and how to secure a job. (including CV creation and interview techniques)

Yachting Life:

- Life at sea onboard a professional yacht

- Departments on board

- Hierarchy and lines of communications

- Role of the interior department on board

- Measures to maintain personal health and well-being on board

- Diet, alcohol, drugs, exercise, sleep, communication with home, critical friend onboard.

Personal presentation:

- Importance of having pride in yourself and your work

- Confidence and how it effects yourself and your work

- Attention to detail in your work

- Personal hygiene and correct work dress

- Punctuality

Communication:

- Protocol for communicating with Guests and other departments

- The role of respect as a crew member

- Expected behaviour and how to deal with harassment on board from guests and another crew.

- Conduct and etiquette as a crew member

- The importance of clear written and verbal communication on board between guests and crew.

- Body Language and the role it plays.

- Dealing with diversity and cultural difference on board, with guests and crew.

Etiquette:

- Examples and guidelines on how to interact with guests

- Titles and forms of address: royalty, etc.

- Guest cultural differences and customs.

Day 2:

Yacht interior housekeeping: - Theory only practical done on Day 5 in real hotel.

- Yachting cleaning – checklists, guest on/guest off, expected standards, pre-guest checklist

- Standard of cleaning on boards – products used, detail clean vs regular clean, garbage disposal, damage prevention, good practices, Rosters Schedules.

- Cabin and Public areas cleaning – eye for detail, how to clean, checklists, cleaning caddy, speed.

- Yacht interior surfaces do’s and don’ts

- Yacht interior fabrics do’s and don’ts

- Care and handling of delicate surfaces and fabrics

- Bed making do’s and don’ts – morning and evening turn up and downs.

- Wardrobe management and Valet.

Wines and Spirits:

- Wine:

- Basic Wine knowledge

- Opening a bottle of wine/Champagne

- Serving and pouring

- Spirits and Mixology:

- Spirit knowledge

- Mixers

Day 3:

Laundry:

- Recognising care labels and what they mean – what do those little squares and circles mean?

- Laundry procedures – guest on/off and crew

- Stain treating clothing/sheets and table linens

- Correct usage and maintenance for the tumble drier, washing machine and ironing equipment.

- Correct ironing, folding and presenting of laundry items

- Dealing with the different types of materials on board

Healthy and Safety on board:

- Governing bodies and enforcement of current legislation

- Legal responsibilities of employers and employees.

- Powers of enforcement on land and sea

- Common cases of illness and accidents at sea.

- Why is it so important for health and safety practices to be observed at all times?

- Discussion on the procedures that should be followed in the event of an accident.

- As a crew member what information should be made available to you and what is your responsibility on board.

- Common injuries from working on board and how to avoid them.

- Correct reporting procedures and your role.

- Hazardous chemicals to yourself, the yacht and the environment.

- Importance of being able to identify symbols and package information, discussion on product data sheets.

Day 4:

Recap of personal presentation and body language related to service.

6-star service and delivering it:

- Guest preferences

- Going the extra mile

- Working as a team

At table:

- How to correctly seat a guest

- Order of service

- Styles of service: British (Silver Service), Butler, American, Russian, French

- Carrying trays, plates, and placing then on the table

- Overview of basic table layout, where does everything go? Different between a salad fork and starter fork etc.

- Serving correctly

Hot beverages

Coffee:

- Different types of coffees and what they are called, know your espresso from you Macchiato.

Teas:

- Different types of teas.

- How to serve in a cup with a teabag or loose leaf

- How to serve in a pot with a teabag or loose leaf

- What to serve with the tea: sugar/lemon/honey/milk

- What is high tea?

Flower care

- Flower arranging

- General tips

Day 5:

Yacht interior housekeeping: - Recap on Theory

Yacht interior housekeeping: - Practical

- Detailing of room at Umhlanga Sands

- Cabin and Public areas cleaning – eye for detail, how to clean, checklists, cleaning caddy, speed.

- Bed making do’s and don’ts – morning and evening turn up and downs.

Drinks and Graduation at the Oyster box hotel in Umhlanga.

Useful Information

We can assist you with recommendations for accomodation. We also work with Global Yachties in Antibes, so the support continues once you get to France as well.