Food & Beverage Service Essentials

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 02; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.

Free

INT-FB-1 · Service Foundations Onboard

4 lessons

INT-FB-1.1 The Yacht Service Environment Practice in examiner →

INT-FB-1.1.1

Yacht Service Versus Restaurant Service

Explains how yacht food and beverage service differs from restaurant service — repeat guests, preference sheets, moving decks and small brigades — with context on how the IAMI-governed GUEST framework treats basic food and beverage service.

INT-FB-1.1.2

The Interior Brigade and the Galley Relationship

Sets out the interior service brigade onboard, who does what, and how the interior and galley coordinate covers, timing and allergy information around the pass.

INT-FB-1.2 Service Styles, Timing and Pace Practice in examiner →

INT-FB-1.2.1

Service Styles and When to Use Them

Compares plated, silver, butler, guéridon, family, buffet and canapé service, and explains how covers, crew numbers and sea state drive the choice of style.

INT-FB-1.2.2

Timing, Pace and Reading a Table

Covers how to control the pace of a meal, read cutlery, glass and body-language cues from a distance, and keep the galley informed so courses land at the right moment.

INT-FB-2 · Mise en Place and Table Setting

4 lessons

INT-FB-2.1 Building the Cover Practice in examiner →

INT-FB-2.1.1

Crockery and Cutlery: Building the Cover

Explains the cover, the order in which it is laid, and how to select and place crockery and cutlery — including the outside-in rule matched to the menu.

INT-FB-2.1.2

Glassware: Types and Placement

Covers the main glass types and their uses, correct placement above the knife in order of use, safe polishing and handling, and adjusting glassware for a moving deck.

INT-FB-2.2 Linen, Styling and Setups Practice in examiner →

INT-FB-2.2.1

Linen, Napkins, Centrepieces and Motion-Safe Styling

Covers table linen layers, napkin selection and hygienic folding, centrepiece rules on height, scent and stability, and non-slip and fiddle use for a moving table.

INT-FB-2.2.2

Setups by Meal and Location: Breakfast to Beach

Compares breakfast, lunch, dinner, canapé, tea and buffet setups, and the practical differences between formal, casual and alfresco or beach service including wind and sun.

INT-FB-3 · Service Execution

4 lessons

INT-FB-3.1 Order of Service and Table Mechanics Practice in examiner →

INT-FB-3.1.1

Order of Service, Serving and Clearing Sides

Sets out the conventional order of service around a table, which side to serve and clear from, how to work around obstacles, and how to announce and clear plates.

INT-FB-3.1.2

Carrying, Clearing and Crumbing Down

Practical technique for carrying plates and trays on a moving deck, clearing without stacking or scraping in front of guests, the clearing sequence and how to crumb down.

INT-FB-3.2 Beverage Service at the Table Practice in examiner →

INT-FB-3.2.1

Water, Wine, Coffee and Tea Service

How to serve water and wine at the table — opening still and sparkling bottles, pour levels, sides and temperatures — plus coffee, tea and after-dinner service, and the duty of care around alcohol.

INT-FB-3.3 Dietary Needs and Galley Coordination Practice in examiner →

INT-FB-3.3.1

Allergies, Dietary Requirements and Special Guests

Distinguishes allergy, intolerance, coeliac disease, dietary regime and dislike; covers the allergen conversation, written records, cross-contamination control, and children and guest pets.

INT-FB-4 · Guest Interaction, Hygiene and Standards

4 lessons

INT-FB-4.1 Guest Interaction and Standards Practice in examiner →

INT-FB-4.1.1

Greeting, Address, Anticipatory Service and Discretion

Covers greeting guests, correct forms of address, building anticipatory service from observation and notes, and the confidentiality and discretion expected of yacht interior crew.

INT-FB-4.1.2

Complaints, Mistakes, Breakages and Service Recovery

How to handle spillages, breakages, complaints and mistakes in front of guests — immediate response, containment, apology, escalation and the principles of service recovery.

INT-FB-4.2 Hygiene and Food Safety Practice in examiner →

INT-FB-4.2.1

Personal Hygiene and Food-Handling Hygiene

Sets out fitness-to-work reporting, personal hygiene standards for food handlers, and safe food-handling technique for crockery, glassware, gloves and cloths onboard.

INT-FB-4.2.2

HACCP Basics, Temperature Control and Service Areas

Introduces HACCP and the temperature danger zone, hot and cold holding, buffet and outdoor food-safety controls, and the cleaning and waste routines for pantry and service areas.

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).

School