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

This is the introductory tier only — Units 12–15 (Advanced Wine Appreciation and Advanced Bartending & Mixology) go considerably deeper and sit as specialist modules rather than part of the core Introduction level.

Quick Self-Check

• What's the difference between silver service and plated service, and when would you use each?
• Name three spirit families a steward(ess) is expected to recognise at Unit 03 level.
• Why do most providers teach Units 02 and 03 together rather than as separate courses?

No Crew Connect Knowledge Check currently covers food and beverage service or wine/mixology content — this is genuinely new ground for the platform, so there's no "test yourself" link for this card.