Revision: GUEST Units 02 & 03 — Food & Beverage Service, and Wine, Bartending & Mixology

Revision card covering two paired Introduction-level units — GUEST Unit 02 (Basic Food & Beverage Service) and Unit 03 (Wine, Bartending & Mixology Introduction). Sourced from published course pages (yachtcrew.uk, Barcelona Crew Academy) — both are commonly taught back-to-back since they cover the same guest-facing service occasion.

Unit 02: Basic Food & Beverage Service

• Table setting and mise-en-place to a standard above typical 5-star hotel service
• Order of service and timing
• Service styles: silver service, butler service, plated service
• Menu presentation and etiquette
• Understanding and accommodating guest dietary requirements

Courses built around this unit typically culminate in a live practical — trainees actually set a table and serve a lunch to guests aboard a working superyacht, not just a classroom exercise.

Unit 03: Wine, Bartending & Mixology Introduction

• Families of spirits — vodka, gin, rum, tequila, whisky — and classic spirit service
• Foundational wine knowledge: origins and varieties
• Glassware and the correct tools for cocktail making
• Preparing core cocktail recipes