Advanced Interior Skills
Advanced Food & Beverage Service
- Modules
- 4
- Lessons
- 16
- Questions
- 80
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.
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). Silver, gueridon and formal service at senior level.
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-1.1.1Full Silver Service and the ClampSilver 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.PreviewINT-FB-ADV-1.1.2Butler Service, Plate Service and Working a Room Short-HandedPlate, 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.Locked
INT-FB-ADV-1.2 Gueridon Work and the Formal Dinner
Practice in examiner ↗INT-FB-ADV-1.2.1Gueridon Service, Flambe and Carving at the TableGueridon 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.LockedINT-FB-ADV-1.2.2Synchronised Service, the Pass and Multi-Course SequencingSynchronised 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.Locked
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-2.1.1The Formal Cover, Menu Structure and Menu CardsThe 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.LockedINT-FB-ADV-2.1.2Precedence, Seating, Host Service Order and VIP ProtocolWho 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.Locked
INT-FB-ADV-2.2 Wine, Cheese and the Close of Service
Practice in examiner ↗INT-FB-ADV-2.2.1Wine Flights and Sommelier-Style Service at the TableA 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.LockedINT-FB-ADV-2.2.2Cheese, Dessert, Digestif and Formal Coffee ServiceThe 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.Locked
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-3.1.1Canape and Cocktail Service for Large NumbersCocktail 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.LockedINT-FB-ADV-3.1.2Beach Setups, Tender Picnics and Alfresco Service in Wind and MotionBeach 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.Locked
INT-FB-ADV-3.2 Buffets, Themed Dinners and Charter Pressure
Practice in examiner ↗INT-FB-ADV-3.2.1Buffet Design, Safe Holding and Themed DinnersBuffets 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.LockedINT-FB-ADV-3.2.2Back-to-Back Charter Service, Outside Caterers and Shore SuppliersService 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.Locked
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-4.1.1Mentoring Junior Stews, Setting Standards and Writing Service SOPsJunior 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.LockedINT-FB-ADV-4.1.2The Service Brief, the Walkthrough, the Debrief and Service RecoveryGood 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.Locked
INT-FB-ADV-4.2 The Galley Relationship and Food-Safety Leadership
Practice in examiner ↗INT-FB-ADV-4.2.1The Galley Relationship: Menu Planning, Timings, Preferences and Dietary ProtocolEverything 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.LockedINT-FB-ADV-4.2.2HACCP in Practice, Allergen Control at Scale and the Records the Interior OwnsFood-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.Locked