The Advanced Service Module provides a thorough overview on both a theoretical and practical level of different service styles such as Butler and Silver service, as well as the knowledge and ability to run service smoothly and efficiently – key skills required within any Interior team. Other important aspects of service include table setting, mise en place, caviar service and understanding luxury accompaniments and menu items. Additional service skills such as carving, fileting and flambé are practised. Focus is placed on practical ability and on mastering the finer details. Delegates are also shown how to provide, organise and manage event services both onboard and ashore.
Those who wish to attend must have a minimum of 1 year within yachting and two full seasons doing service. The course is not designed for those who have little or no experience so please have a look at our Introduction to Basic Food Service course and Yachting Interior Introduction course.
What the course covers
- Plated (American) Service
- Silver (English) Service
- Butler (French) Service
- Family Service
- Russian Service
- Synchronised service
- Carving, Fileting and Flambé
- Caviar, canapé and afternoon tea Service
- BBQ and Buffet Service
- Mise en place
- Understanding luxury accompaniments,
French terminology and menu items
- Table setting and decoration
- Event organisation
- Shore side destination services for guests
“Just as food is a craft, great service is too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional aspects of service”.
Daniel Humm, Chef