G.U.E.S.T Yacht Interior Basic Food Service (02)

Has a basic understanding of: The Role of the Food & Beverage Service Department The Principles of onboard Guest Service & Service Techniques Meeting the Guest dining experience Expectations, the Attention to Detail required and going the Extra Mile. High Standards of Presentation & Etiquette expected. The importance of Working with Menus and good communication with the Galley Department Guest Preferences and Cultural & Dietary Requirements, The Health & Safety standards & Food Safety practices when handling & serving food & beverages How to prepare Mise en Place for service, the Order of Service, correct Table Lay & good use of table Decorations Food Service Styles - Silver Service, Butler Service, Plated Service and Synchronized Service Food Services - Breakfast, Lunch & Dinner Service, Room Service, as well as Caviar service, Canapes /Appetizer & Buffet/ Banquet service, How to prepare & present basic Barista & Hot Beverage service