If you are working on yachts or in restaurants, or aim to work on yachts or in restaurants, this masterclass is for you. If you are working in restaurants or on yachts, mastering these skills will mean the difference between surviving versus thriving in these industries. In this 4-day Masterclass we start from the foundation that you understand the basics of service, and we aim to upgrade your skills and knowledge, so you operate with more efficiency, joy and finesse. These skills will increase your overall enjoyment and ability in the role and have the potential to fast-track your career – because restaurants and yachts are always on the lookout for rising stars.
What is the difference between service and hospitality?
It seems like they are one and the same when in fact there is a clear difference. Service is the ‘hard skills’ it takes to do a job – like how to set and serve a table, pour wine and make drinks. Without a doubt, to do one’s job well, mastering these service skills is where to start. We may not consciously register it, but we can all feel the difference when someone moves with confidence and knows what they’re doing, and we all know the difference between an average cocktail and an excellent one. These are the service skills that can be trained.
The second part – hospitality is more about the ‘soft skills’ – communication, emotion and the experience we create for guests in the process. Anyone who hears the word hospitality instantly feels its warmth, it feels more human which is the whole point. Hospitality is about connecting with people and goes beyond simply being there to serve; you read your guests, anticipate their wants and needs, you aim to make your guests feel comfortable and taken care of, all while creating a memorable experience. Hospitality also implies a genuine ‘want’ to do all these things, rather than obligation, it becomes an attitude and changes the energy of the interaction entirely. Often, these skills are more innate but with guidance and tips, there are also small things we can do to improve in this area – which has a huge impact on the kind of experience our guests receive.
Who does this course suit?
While the settings are different and each has its own challenges, there are obvious similarities between restaurants and yachts, which is why this Masterclass is suitable for anyone in these industries. This course is for anyone who is passionate about what they do and who wants to build a career in the hospitality industry (yachts or restaurants). Participants will walk away from this course with hands-on knowledge and take-home systems that can be implemented immediately.
Who are the instructors?
At Atlantis Yachting Academy, we are passionate about working with people who are the best at what they do. Our instructors are all passionate experts in their field and ready to arm you with knowledge, tips and tricks and hopefully, to inspire you to grow within the industry.
DAY 1: Service and Hospitality with Tash Pericic.
Tash Pericic is from New Zealand and has a colourful background of experiences, most notably she has worked in hospitality and tourism for 17 years, including managing Gordon Ramsay’s Michel-starred restaurant – ‘Maze’ in London. Among other highlights, Tash has worked in the field of Emotional Intelligence with a leading psychologist, and organised private VIP events, including hosting an event for the Academy Awards. Tash has also worked on every kind of yacht, from small sailing yachts to gulets and superyachts, and she has worked in every role from sole stew, stew/deck to 2nd Stew and Chief Stew. Tash’s area of expertise is sailing in Croatia, service, communication and leadership. Course attendees benefit from Tash’s vast array of knowledge, experience and passion – “Do what you love, love what you do” – is her motto and she hopes she can instill the same passion in you.
Service is the hard skills, and hospitality is the guest experience. In this one-day, service-oriented Masterclass, Tash will share her knowledge and passion for the art of service and hospitality.
Theory:
- The history of fine dining service
- Service standards and expectations
- Best practices and systems for service
- Guest communication and leadership – the basics of Emotional Intelligence
Practical:
- Breakfast, lunch and dinner set-up and sequence of service
- Table decorations / tablescaping
- How to go above and beyond for your guests
Day 2: Coffee with Tome Stancic
Our professional barman and barista. From the first day of school, he knew that one day he will be a barman. After graduating from University of Management in Tourism he started working at D resort Maris in his hometown Šibenik. His biggest breakthrough was in Rome when he completed EBS bartending course and Barista course at Hug&Punch Coffee Co. His professional success was further established by winning 1st Place at regional Julius Barista Championship & 2nd at National Barista Championship in 2019. He also won 1st place in 2018 at Barista Championship in Sarajevo and 3rd place a year later. In 2016 and 2018 he took 1st place at National Championship of Barmen and this year at Badel Masterclass Championship he was 3rd out of 500 barmen.
We all enjoy drinking coffee, but how much do we really know about it? Join Tome, our passionate barista and bartender as he introduces you to the world of coffee and latte art.
Theory:
- Brief history of coffee and tea
- Coffee – understanding beans, blends and roasts
- Best practices for your coffee machine and grinder
- Coffee types – understanding the international coffee standards, i.e., no foreigner will ask for a “kava s toplim mlijekom”
Practical:
- Coffee, coffee, coffee, learn to make the most popular coffee requests
- Latte Art
Day 3: All about Wine with Tonci Drlje
Tonći Drlje is the head of gastronomy studies at Aspira University College, and one of the most prominent F&B Managers in Split. Tonći’s career began in 1989; he entered hospitality with a goal to conquer it. In his first employment, Tonći gained 5-star experience at Hotel Park in Split, then he transferred this knowledge to the ACI Marina in Opatija. Tonći is an adventurer by nature, and in his desire for new challenges, he set his sights to sea, where he became the Assistant Maître D on M/S Donauprinzessin for Peter Deilmann Cruises. Then Tonći took over as the F&B Manager for Mar Line Cruise Company aboard MS Vistamar. Upon return to the mainland, Tonći took over various F&B Management positions in luxury restaurants and hotels: Hotel Promenade, Hotel Park Split, Aqua Solis island Brač, Restaurant Vagabundo, restaurant Equinox, Night Club YOLO, and restaurant Arkada. Tonći has a genuine passion for hospitality and especially wine, and for many years he has been sharing this passion and enthusiasm with gastronomy students at Aspira University College.
Theory:
- Brief introduction to: wine regions, old and new world wines, production methods
- Understanding the most popular International white and red grape varieties
- Brief Introduction to Croatian wine regions and grapes
- Wine pairing with food, basic principles
Practical:
- Classifying and evaluating wine
- Understanding bouquet, aroma of wine, body and structure
- Wine tasting and describing wine
- Introduction to wine glasses and table set up
- Introduction to wine decanter: types of decanters and using a decanter
Day 4: Mixology and Cocktails with Tome Stancic
Join Tome for this Masterclass on Mixology and Cocktails. Maybe you are used to drinking cocktails or even have plenty of bar experience, but in this Masterclass you will up your cocktail game, so your cocktails are made with confidence and grace, and served in style.
Theory:
- Brief introduction to the spirits and the history of cocktails
- The Golden Rule of Cocktails (and the exceptions)
- Brief introduction to bar set up, equipment and best practices
Practical:
- Shake, stir and build classic cocktails
- Learn and make signature cocktails
- Create your own cocktail from the principles you’ve learned
- Walk away with cocktail recipes
