Advanced Food & Beverages Service (IAMI GUEST Unit 05)

Advanced Food & Beverages Service (IAMI GUEST Unit 05)

Take your service skills to the next level with this comprehensive guide to exquisite service practices and service styles.

Complete online at your own pace (Self-paced)

  • £600.00 excl.


Directed at experienced and senior steward/esses, as well as Chief steward/esses looking for assistance training. 


Course Overview

Welcome to TCA’s Advanced Food and Beverage Course. Get ready to take your service skills to the next level as we dive into the exciting world of luxury dining and hospitality on superyachts.

Throughout this course, students will learn the art of exquisite service practices and different service styles. They will immerse in the world of high-end service and discover the various techniques used to create unforgettable dining experiences.

Participants will master the art of menu management and learn how to create personalised dining experiences for every occasion. They will discover a wide array of luxury accompaniments and indulgent confectionary items and learn how to elevate any dish with these exquisite additions. They will become experts in preparation techniques and learn how to execute seamless service processes that will awe guests.

Students will gain valuable insights into the best practices and sequences for efficient service set up and clean up, ensuring a smooth dining experience for all. They will be able to develop their creativity by learning how to create stunning table settings based on location, event, theme, and available décor. They will be exposed to French culinary and service terminology to expand their vocabulary and communicate like a connoisseur. Participants will learn the art of table setting and acquire the skills to lay tables perfectly, tailored to different service styles, menus, and occasions. They will discover the intricacies of napkin etiquette and learn how to apply proper napkin folding and presentation techniques.

The course will also go through the importance of catering to guests' preferences, dietary restrictions, and cultural requirements, to create a personalised and inclusive dining experience as well as how to effectively handle guest complaints, turning potentially negative experiences into positive ones. They will learn how to effectively manage inventories and conduct thorough audit checks to maintain quality control and efficiency. Students will also hone their leadership skills and develop the expertise needed to supervise and manage a team effectively.

Get ready to embark on a thrilling journey that will take your passion for service to new heights. Join us in this Advanced Food and Beverage Course and unlock your full potential in the world of luxury hospitality and yachting.

For more information, email

To find out more about Interior courses read our Interior Brochure.



Topic 1: Table Service

How to apply different table service styles using culinary and service terminology

  • The service practices for the following service styles:
    • Plated/ American Service
    • Silver/ English Service
    • Butler / French Service
    • Gueridon Service (Flambe, Carving, Filleting)
    • Family Service
    • Synchronized Service
    • Russian Service
  • An understanding of a range of French culinary & service terminology, including luxury accompaniments, condiments & confectionery menu items


Topic 2: Various Food and Beverage Services

How to apply different food and beverage services, including service preparations.

  • How to proficiently apply the following food and beverage services
    • Caviar service
    • Hors d’oeuvres / Canapés
    • Room service
    • BBQ service
    • Buffet service
    • Breakfast, lunch & dinner service
    • Beverage service
    • Afternoon tea service
  • How to proficiently apply table services and service preparations for the following:
    • Clearing plates
    • Mise en Place set up
    • Table setting & decoration.
    • Napkin etiquette


Topic 3: Standard Operating Procedures

How to apply all food and beverage standard operating procedures, including a service recovery model.

  • How to apply the health and safety measures when storing, serving and handling food.
  • A good understanding on how to apply and manage complaints procedures using one or more service recovery models and how to deal with difficult guests.

For further inquiries contact

To find out more about Interior courses read our Interior Brochure

Course Format

Learning Journey

Total of 24 hours of blended learning; Online allowing students to join from any time-zone and location.

  • Video introduction to Unit (10 minutes)
  • Guided eLearning / Self-study through VLE (16 hours)
  • Series of multiple-choice knowledge checks throughout course
  • 1:1 tuition with trainer (1 hour)
  • 3-part practical assessment comprising of: 
    • 2 research assignments
    • 2 photo assignments
    • 2 video assignments
  • Online written examination (1 hour)


Equipment required

  • Good internet, computer & printer
  • Device with video capabilities 
  • Table & Chair
  • Assortment of relevant crockery, cutlery & glassware 
  • Samples of food 
  • Tray/ platter and serving cutlery
  • Napkin


Your Trainer - Sarah Wood

Born and raised on Canada’s Great Lakes, Sarah spent over ten years working between luxury estates and various superyachts, working her way up to Chief Stewardess on 40 to 85m vessels.

Since joining the Crew Academy team Sarah has been refreshing the interior courses and is excited to share her experience and love for the industry as an IAMI GUEST approved trainer, teaching an assortment of interior courses. Our blended eLearning courses include a face-to-face session with Sarah.


Key Takeaways

Learning Outcomes

  • The various service practices and different service styles onboard a yacht.
  • A wide range of French culinary & service terminology
  • How to work with menus and the menu specifications
  • The range of luxury accompaniments, condiments & confectionary items
  • How to apply service preparation & Table services
  • How to apply professional techniques & sequences during food service set up & clear down.
  • How to correctly lay tables, subject to the service style, menu & occasion
  • How to apply creative table settings for occasion based on location, event, theme & available décor
  • How to apply & follow napkin etiquette and protocol
  • How to apply the interior department food & beverage standard operating procedures
  • How to apply the food & beverage inventories & audit checks
  • How to develop & apply contingency place for food & beverage service operations
  • How to apply health and safety measures when handling and serving, food & beverages
  • How to manage & resolve a complaint, using the Service Recovery Model
  • How to manage Guests preferences and dietary & cultural requirements
  • How to develop supervisory skills for food & beverage services