Advanced Food & Beverage Service

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 05; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.

Free

INT-FB-ADV-1 · Advanced Service Technique

4 lessons

INT-FB-ADV-1.1 Silver, Butler and Plate Service Practice in examiner →

INT-FB-ADV-1.1.1

Full Silver Service and the Clamp

Silver service transfers food from platter to plate at the table using a one-handed service spoon and fork, known as the clamp. This lesson covers building the clamp, handling different foods, and serving from the left at speed.

INT-FB-ADV-1.1.2

Butler Service, Plate Service and Working a Room Short-Handed

Plate, silver and butler service each suit different tables, and choosing between them is a senior decision. This lesson covers butler service technique, plate service to formal standard, and running a room with fewer crew than guests.

INT-FB-ADV-1.2 Gueridon Work and the Formal Dinner Practice in examiner →

INT-FB-ADV-1.2.1

Gueridon Service, Flambe and Carving at the Table

Gueridon service finishes, carves and flames food at a trolley beside the guest. This lesson covers trolley mise en place, carving technique, and the safety discipline that flambe work demands on a moving yacht.

INT-FB-ADV-1.2.2

Synchronised Service, the Pass and Multi-Course Sequencing

Synchronised service means every guest is served and cleared at the same moment across every course. This lesson covers running the pass, checking plates, and sequencing a multi-course formal dinner with the galley.

INT-FB-ADV-2 · Formal Dining and Protocol

4 lessons

INT-FB-ADV-2.1 The Formal Cover, the Menu and Precedence Practice in examiner →

INT-FB-ADV-2.1.1

The Formal Cover, Menu Structure and Menu Cards

The cover is built from the menu, laid outside-in in the order the cutlery will be used. This lesson covers reading a multi-course menu into a formal cover, menu structure, and producing accurate menu cards.

INT-FB-ADV-2.1.2

Precedence, Seating, Host Service Order and VIP Protocol

Who is served first at a formal table is set by precedence, and the host is always served last. This lesson covers seating, agreeing and communicating a service order, and handling VIP and dignitary protocol.

INT-FB-ADV-2.2 Wine, Cheese and the Close of Service Practice in examiner →

INT-FB-ADV-2.2.1

Wine Flights and Sommelier-Style Service at the Table

A wine flight matches a wine to each course and must be planned, paced and poured deliberately. This lesson covers presenting, opening, pouring, decanting and talking about wine at the table without bluffing.

INT-FB-ADV-2.2.2

Cheese, Dessert, Digestif and Formal Coffee Service

The last courses of a formal dinner need as much structure as the first. This lesson covers crumbing down, cheese board service, dessert, digestifs and formal coffee service away from the table.

INT-FB-ADV-3 · Events and Complex Service

4 lessons

INT-FB-ADV-3.1 Cocktails, Canapes and Service Afloat Practice in examiner →

INT-FB-ADV-3.1.1

Canape and Cocktail Service for Large Numbers

Cocktail and canape service for large numbers is a throughput problem solved by planning quantities, working zones and keeping food moving. This lesson covers the arrival, floor rotation, canape presentation and the safety risks of a busy deck.

INT-FB-ADV-3.1.2

Beach Setups, Tender Picnics and Alfresco Service in Wind and Motion

Beach setups and tender picnics move a whole service off the yacht, with no galley behind you. This lesson covers planning, packing, the temperature chain in transit, setting up in wind and serving on deck in motion.

INT-FB-ADV-3.2 Buffets, Themed Dinners and Charter Pressure Practice in examiner →

INT-FB-ADV-3.2.1

Buffet Design, Safe Holding and Themed Dinners

Buffets are a flow problem and a food-safety problem running unattended for hours. This lesson covers buffet layout, safe hot and cold holding, replenishment discipline and executing themed dinners well.

INT-FB-ADV-3.2.2

Back-to-Back Charter Service, Outside Caterers and Shore Suppliers

Service quality across back-to-back charters is a systems problem. This lesson covers rolling prep and rest, turnarounds, working with outside caterers, and receiving and recording shore-supplier deliveries.

INT-FB-ADV-4 · Leading Service and Food-Safety Leadership

4 lessons

INT-FB-ADV-4.1 Leading the Service Team Practice in examiner →

INT-FB-ADV-4.1.1

Mentoring Junior Stews, Setting Standards and Writing Service SOPs

Junior crew learn service by being shown, doing it supervised and being corrected privately. This lesson covers teaching technique, useful feedback, auditing against a written standard, and writing service SOPs that people actually use.

INT-FB-ADV-4.1.2

The Service Brief, the Walkthrough, the Debrief and Service Recovery

Good service is briefed, walked through, and debriefed. This lesson covers running a pre-service brief, the walkthrough before guests arrive, senior-level service recovery, and a debrief that changes what happens next.

INT-FB-ADV-4.2 The Galley Relationship and Food-Safety Leadership Practice in examiner →

INT-FB-ADV-4.2.1

The Galley Relationship: Menu Planning, Timings, Preferences and Dietary Protocol

Everything in the saloon starts with planning between the interior and the galley. This lesson covers the senior partnership with the chef, menu planning input, timings, living preference records, and handling cultural and religious dietary requirements.

INT-FB-ADV-4.2.2

HACCP in Practice, Allergen Control at Scale and the Records the Interior Owns

Food-safety leadership means running the yacht's HACCP-based system, not just following it. This lesson covers critical control points, temperature logs, allergen control and cross-contamination at scale, and the records the interior is responsible for.

Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program).

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