Advanced Service Module / Silver Service Unit 05 – GUEST PROGRAM

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Barcelona Crew Academy

Interior > Silver Service > Barcelona Crew Academy > Advanced Service Module / Silver Service Unit 05 - GUEST PROGRAM

Advanced Service Module / Silver Service Unit 05 – GUEST PROGRAM

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Description

Overview:

This specialized course instructs individuals in the application of various service styles aboard, covering customs, techniques, and etiquette associated with traditional Silver Service and other pertinent service styles. The program is designed to be instructive, hands-on, and interactive, encompassing diverse table setups, and various service types including Silver service, Champagne and wine services, Caviar service, and Coffee service.

Participants will learn to implement and oversee food and beverage standards, as well as operational service procedures. The curriculum also addresses supervisory skills and organizational aspects related to guest service.

Upon completion, students will have cultivated a 5-star standard service skill set and acquired a comprehensive understanding of luxury menu items.

Contents:

  • Module 1: Mise en Place
  • Module 2: Table Setup & Decorations Formal & Informal Dinner
  • Module 3: Buffet Service
  • Module 4: Food Safety
  • Module 5: Types of Service
  • Module 6: Beverage Service
  • Module 7: SOP – Standard Operating Procedures
  • Module 8: Guest Preferences
  • Module 9: Managing Guest Experience on board
  • Module 10: Recovery Model
  • Module 11: Caviar Service
  • Module 12: Caviar Service

 Certification:

The training provided by Barcelona Crew Academy includes a Diploma Certificate and is awarded by, the Guest Program- IAMI

 Details to take note of:

Once you have purchased the course you will be enrolled and gain access to the online platform to undertake your self-study and complete assessments. You will also be required to attend the classes for the course In person. You will also have to possess basic service skills, have served at least 1 season on board as a steward/ess and have a Food Safety and Hygiene II certificate.

 Assessment process:

Assessment Criteria is achieved through the assessment process of practical demonstrations by applying skills, supported by Assessments through final exams and assignments testing.