Onboard & Bespoke Training

One of the most effective ways of training is to come onboard and work with you in your environment! Using the items and equipment you use on a daily basis in the guest interior, working in the areas where you will be doing service and developing confidence, organisational skills and flow. Bespoke onboard training is a great option. You create your own course tailor-made to the exact requirements and time available to your team. We focus on exactly the areas that you want to develop.

Below are suggestions for course content for the various bespoke training modules. Select the components that you feel will be of most value to the team and we will draw up a customised training programme to meet your specific needs and time available.

Team Building, Communication, Cultural Differences

Team building exercises
Effective communication with crew and guests
Verbal and non-verbal communication
Morning meetings & delegation
Cultural differences
Dealing with conflict
Dealing with guest complaints

Service

Deportment and comportment
Overview of styles of service (Plated, Silver, Butler, Synchro, Other as required) Theory and practical
Seating guests & Napkin etiquette
Mise-en-place
Table setting (Speed, accuracy, precision)
Service flow documentation (ensuring smooth service at every meal)
Sequence of service
Back of house systems
Working with the chef
Checklists and useful documentation for service
Live lunch practical (preferably x 2 during training)
Caviar Service
Beach BBQ
Fileting (Practical)
Flambé (Practical)
Dietary requirements
Tray Service (Beverage Service and Room service)
Introduction to wine and champagne service
Hot beverage service (Coffee & tea)
Soft drink service
Event planning and organisation
Table decorating (Theory & principles of design, working with greenery, creative use of water, mystery box challenge)
Introduction to menu terminology
Knowledge of luxury items: olive oils, balsamic, truffles, chocolate, etc.

Cigars (1/2 day)

History and Production
Most common brands
Purchasing and ordering
Storage and handling
Cutting/lighting/Serving – practical
Beverage pairing
Cigar tasting – practical

Administration and Human Resources

Establishing vision, mission and goals
Interior Manual (Suggested contents and how to set it up)
Inventories
Checklists
Standard operating procedures
Rosters
Guest preference sheets
Pantry book & defect book
Departmental procedures
How to manage the Interior department and sub-departments
Information management systems: contacts, records, systems on the computer
Human Resources: Recruiting: candidate CV analysis, conducting interviews, selection process
Human Resources: SEA (Seaman’s Employment agreement) & Contracts
Human resources: Performance evaluation
Training and development
Mental health and wellness

Review of Health, Safety and Security: HACCP, food safety, Marpol, ISPS, PPE, risk assessment, accidents and near misses, safeguarding

Housekeeping

Cleaning, care and maintenance of surfaces
Cleaning, care and maintenance of fabrics
Carpets
Detailing and preparation of the Guest Interior
Cabin Set up: Finer touches
Eye for detail
Cabin day and evening turn down service
Anticipating guest needs
Checklists for housekeeping and cabin set up

Laundry

Review of crew and guest laundry procedures
Laundry manual (Suggested contents)
Laundry products and their use
How to manage fabrics and stain treatment (Including practical)
Laundry labels
Professional Ironing techniques: shirt, trousers with pleats, polo, shorts, t-shirt, underwear, dress, how to press a jacket
How to hem trousers
How to effect minor repairs (sewing on buttons etc)

Valet Skills

Wardrobe management and organisation
Suitcase packing and unpacking (including a luxury pack)
Shoe care
How to tie a bowtie and a gentleman’s tie
Understanding attire for various occasions
How to brush a jacket
How to run a bath for a guest

Floristry (1/2 day or full day)

Basic principles of symmetry and design
Identification of flowers and greenery
Review of floristry equipment
Basic principles of plant care
How to look after cut flowers
Basic principles of arranging bouquets (plus practical)
Basic principles of flower arrangements (plus practical)

Other Possible Modules

Destination services (preparing itineraries, shoreside services)
Introduction to accounting onboard: dealing with receipts, cash and cash count, Debit cards and bank statements, purchase procedures, budgeting
Organising Shipyard and Refit periods

Please let us know if there is a specific topic not listed above that you would like to have included in the training proposal and we will do our best to accommodate.

KDW Training

Onboard & Bespoke Training

KDW Training

Contacts

Quick Links