Revision: GUEST Advanced Level — Interior Administration, F&B, Laundry & Valet (Units 34, 05, 07, 09)

Revision card — GUEST Advanced level, the second of the three assessed tiers, normally requiring around 12 months of onboard interior experience and completion of the Introduction-level units first. Sourced from published course structures (MyCrewKit, Barcelona Crew Academy, yachtcrew.uk). Four units make up this level.

Unit 34: Interior Administration & HR

• Information management systems used to run the interior department
• Departmental standard operating procedures (SOPs)
• Foundational HR functions at department level

Unit 05: Advanced Food & Beverage Service

• More advanced service styles and techniques than the Introduction-level unit
• French culinary terminology
• Running F&B operations rather than just executing a single service
• Managing individual guest preferences across a charter or trip
• Event catering, plus health and safety protocols specific to F&B

Unit 07: Advanced Laundry Services

• Professional-standard onboard laundry operations
• Deeper fabric care and stain removal than the Introduction unit
• Machine maintenance and ironing technique at a higher finish standard
• Health and safety practices specific to laundry chemicals and equipment

Unit 09: Advanced Valet Services

• Guest relations with a strong emphasis on discretion
• Butler, secretary and chauffeur-adjacent duties
• Clothing and accessory handling, packing technique, shoe care
• Presenting formal wear to a professional standard

Quick Self-Check

• What's the prerequisite most providers require before starting Advanced level, and why does that make sense?
• What's genuinely new in Unit 05 compared with the Introduction-level F&B unit?
• Which Advanced unit is closest to a traditional butler's role, and what does it cover?

No Crew Connect Knowledge Check currently covers this content area — this is genuinely new ground for the platform, so there's no "test yourself" link for this card.