COURSE OVERVIEW
Choose, purchase and stow the galley on board
* How to set the table
* How to prepare and serve breakfast, lunch and dinner
* Creation of 10 practical first course recipes
and 10 second courses
* How to cook with a gas BBQ – fish and meat
The course will continue with the teaching of:
* How to welcome and manage the guest on board
* How to tidy up common areas and clean bathrooms
* The nomenclature of the vessel
* How to throw a line on the ground and turn on the bollard
Each student will be provided with an embroidered apron, included in the price
How to use VHF equipment in an emergency...
How to use emergency equipment (fire raft, etc.)
Hostess Course (Duration: 2 days)
Day 1: Technical Training
1. On-board instruments:
Overview of the navigation and safety equipment on the vessel.
Operation and use of essential instruments.
2. Use of the VHF for emergency calls:
Introduction to the VHF system.
Radio communication procedures (Mayday, Pan Pan, Sécurité).
Practical simulations of emergency calls.
3. Safety equipment:
Knowledge of the safety equipment on board (life jackets, rafts, fire extinguishers, etc.).
How to use safety devices correctly.
Evacuation procedures and management of emergency situations.
4. Marine knots:
Types of marine knots most used on board (e.g. flat knot, bowline knot, draft knot).
Practical demonstrations and exercises.
5. How to "Finish" (Rope Management):
Techniques for properly tying the vessel to the dock.
Procedures for safely securing the vessel.
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Day 2: Service Training and Onboard Comfort Management
1. Customer Service:
How to welcome guests on board and maintain a high level of service.
Best practices for serving food and beverages.
How to manage guest requests and expectations.
2. Stateroom and Bathroom Management:
Procedures for cleaning and preparing guest cabins.
Hygienic standards for maintaining bathrooms and staterooms.
How to organize linens and maintain order in public areas.
3. Customer Relationship Management:
Techniques for dealing with difficult situations or conflicts with passengers.
How to ensure that guests have a pleasant and trouble-free experience.
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Exam and Assessment: At the end of the second day, practical tests will be carried out to assess the skills learned, such as instrument management, emergency procedures, knot execution, and customer service quality.
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The course offers a balance between technical safety skills and practical hospitality skills, to prepare