Interior Service Essentials
Food & Beverage Service Essentials
- 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 02; 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). Table setting, service styles and guest dining.
INT-FB-1 · Service Foundations Onboard
4 lessons
INT-FB-1.1 The Yacht Service Environment
Practice in examiner ↗INT-FB-1.1.1Yacht Service Versus Restaurant ServiceExplains 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.PreviewINT-FB-1.1.2The Interior Brigade and the Galley RelationshipSets out the interior service brigade onboard, who does what, and how the interior and galley coordinate covers, timing and allergy information around the pass.Locked
INT-FB-1.2 Service Styles, Timing and Pace
Practice in examiner ↗INT-FB-1.2.1Service Styles and When to Use ThemCompares plated, silver, butler, guéridon, family, buffet and canapé service, and explains how covers, crew numbers and sea state drive the choice of style.LockedINT-FB-1.2.2Timing, Pace and Reading a TableCovers 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.Locked
INT-FB-2 · Mise en Place and Table Setting
4 lessons
INT-FB-2.1 Building the Cover
Practice in examiner ↗INT-FB-2.1.1Crockery and Cutlery: Building the CoverExplains 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.LockedINT-FB-2.1.2Glassware: Types and PlacementCovers 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.Locked
INT-FB-2.2 Linen, Styling and Setups
Practice in examiner ↗INT-FB-2.2.1Linen, Napkins, Centrepieces and Motion-Safe StylingCovers 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.LockedINT-FB-2.2.2Setups by Meal and Location: Breakfast to BeachCompares breakfast, lunch, dinner, canapé, tea and buffet setups, and the practical differences between formal, casual and alfresco or beach service including wind and sun.Locked
INT-FB-3 · Service Execution
4 lessons
INT-FB-3.1 Order of Service and Table Mechanics
Practice in examiner ↗INT-FB-3.1.1Order of Service, Serving and Clearing SidesSets 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.LockedINT-FB-3.1.2Carrying, Clearing and Crumbing DownPractical 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.Locked
INT-FB-3.2 Beverage Service at the Table
Practice in examiner ↗INT-FB-3.3 Dietary Needs and Galley Coordination
Practice in examiner ↗INT-FB-4 · Guest Interaction, Hygiene and Standards
4 lessons
INT-FB-4.1 Guest Interaction and Standards
Practice in examiner ↗INT-FB-4.1.1Greeting, Address, Anticipatory Service and DiscretionCovers greeting guests, correct forms of address, building anticipatory service from observation and notes, and the confidentiality and discretion expected of yacht interior crew.LockedINT-FB-4.1.2Complaints, Mistakes, Breakages and Service RecoveryHow to handle spillages, breakages, complaints and mistakes in front of guests — immediate response, containment, apology, escalation and the principles of service recovery.Locked
INT-FB-4.2 Hygiene and Food Safety
Practice in examiner ↗INT-FB-4.2.1Personal Hygiene and Food-Handling HygieneSets out fitness-to-work reporting, personal hygiene standards for food handlers, and safe food-handling technique for crockery, glassware, gloves and cloths onboard.LockedINT-FB-4.2.2HACCP Basics, Temperature Control and Service AreasIntroduces 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.Locked