Posted: 18th January 2018 | Written by: Nienke Oort
Absorbing the lingo and comfortably telling the difference between sweet and dry wines is a good place to start, but to really feel confident in making a recommendation and selecting food and wine pairings only professional training and lots of practice will do the trick.
Posted: 3rd January 2018 | Written by: OnboardOnline
The publication of an article by Alison Rentoul last November, 'Hiring Captains: Youth Over Experience', caught the crest of a wave and sparked widespread debate on social media. It's an emotive subject that continues to rage, so much so that seasoned Captains Adrian Croft and Rod Hatch put together a survey to explore the issues further and collect some industry data. Here we present a summary of the findings.
Posted: 21st December 2017 | Written by: Elizabeth Dann
Building on the success of the GUEST Program, interior crew are increasingly seeking out more specialist courses to upskill and develop their careers. To get a better understanding
of the courses Steward/esses want, TCA recently conducted a survey at an Acrew event in La Ciotat and here we present the results.
Posted: 5th November 2017 | Written by: Alison Rentoul
The debate around the relative merits of hiring young captains over more experienced captains continues to rage, and for many it really is a case of rage. It's a fact that many older captains are being passed over and, while pay is often cited as the reason, in reality there may be many factors at play. Here a 53 year old captain vents his frustration and The Crew Coach offers some sound advice.
Posted: 30th October 2017 | Written by: Nienke Oort
When can you call yourself a beverage specialist? When you have special knowledge about cocktails, wines, whiskeys, lager and teas? But in an environment where service of the highest level is expected, like on board a yacht, wouldn’t you need that certain something extra? What if you could create ‘wow’ moments by presenting the unexpected or a unique mix that surprises everyone?
Posted: 15th October 2017 | Written by: Nienke Oort
The yacht industry is growing. Not only are more ships being built, they are also growing in size. A 140-meter yacht is no longer an exception. However, the larger the ship, the more crew are needed onboard. Captains and senior crew are opening up to learning effective methods to manage this extended crew.
Posted: 3rd October 2017 | Written by: Peter Vogel
Luxury Hospitality and Asaro are teaching yacht crew how to think outside the box in order to create bespoke events for owners and guests at the very highest level. It's a unique collaboration and at the start of the course it's impossible to imagine an Asaro event, let alone deliver one but, by the end of the day, all that has changed.
Posted: 2nd October 2017 | Written by: Diana van Kamp
The yachting industry is one of the fastest growing industries in the world. As we speak there are around 5,800 private yachts and this number is expected to grow to 6,100 by the year 2020. This means the demand for qualified crew will also increase. Luxury Hospitality Academy is already taking service standards to the next level, providing the tools and guidance needed by interior crew, HODs and management.
Posted: 7th September 2017 | Written by: Peter Vogel
Many industries have started working with a method of giving teams leadership instead of tasks. Letting the team work with you instead of for you; work based on motivation, instead of authority. This turnaround is increasingly being adopted on board superyachts. Historically there is a hierarchy on board and, while this is certainly important, it is also an area where better results can be achieved through teamwork than ‘under a boss’.
Posted: 16th June 2017 | Written by: Nienke Oort & Robyn Santa Maria
Working in luxury hospitality aboard a cruise ship or a superyacht while earning a nice salary and travelling the world certainly sounds like a dream job. And it can be, but working as crew is not for everyone. Only those who possess a service-minded attitude and who are prepared to work exceptionally hard will succeed in such demanding environments.