Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Diploma · 800 h · 8 modules
Diploma in Restaurant and Bar Management on Yachts
The Diploma in Restaurant and Bar Management on YachtsThis program provides you with the key tools to successfully lead the onboard dining experience. Master everything from planning exclusive menus and perfect wine pairings to
Duration800 h
FormatOnline
Starts21 December
Places20 / 20
Prior knowledge
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Programme overview
What is the Diploma in Restaurant and Bar Management on Yachts?
The Diploma in Restaurant and Bar Management on Yachts
This program provides you with the key tools to successfully lead the onboard dining experience. Master everything from planning exclusive menus and perfect wine pairings to efficient inventory management and cost optimization. Learn to manage the unique challenges of the maritime environment, including supply logistics and compliance with the highest hygiene and food safety standards.
This program provides you with the key tools to successfully lead the onboard dining experience.
Differentiating Advantages
- Practical Approach: Real-world case studies and simulations of onboard situations.
- Exclusive Networking: Connection with leading professionals in the luxury yacht industry.
- Specialized Certification: Recognition of your skills in nautical culinary management.
- Innovative Trends: Incorporation of the latest culinary and onboard service trends.
- Flexible Schedule: Online format adaptable to your learning pace.
Programme type
Diploma
Study mode
Online
Duration
800 hours
Modules
8
Start date
26-11-2026
Programme highlights
- Comprehensive Mastery: Learn to manage yacht restaurants and bars, from strategic planning to daily operations.
- Exclusive Experience: Acquire skills in creating haute cuisine menus, inventory management, and luxury customer service, adapted to the maritime environment.
- Regulations and Safety: Understand maritime regulations, food safety protocols, and risk management specific to yacht restaurants and bars.
- Cost Optimization: Master techniques to control costs, maximize profitability, and efficiently manage resources in a high-demand environment.
- Leadership and Teamwork: Develop leadership skills to manage multicultural teams, motivate staff, and create a positive and productive work environment.
- Boost your career in the industry luxury nautical and become a leader in the management of restaurants and bars on yachts.
Curriculum
Programme Structure
The programme is structured in 8 modules, listed below in order of study.
01
Basics of catering and drinks on board
- Operational characteristics of restaurants, dining rooms, bars and hospitality areas in private, commercial and charter yachts
- Differences between land restoration and gastronomic service on board in relation to space, supply, movement and customer expectations
- Typologies of service: Breakfast, lunch, dinner, tasting, buffet, cabin service, cocktail and private events
- Functional organisation of kitchen, living room, bar, pantry, chambers and storage areas within the boat
- Profile and behaviour of the high-level guest, consumption preferences and customisation requirements
- Coordination between captain, chef, interior manager, waiters, bartenders and support staff
- Design of a restoration model oriented to exclusivity, safety, efficiency and excellence in service
- Organisation of the Department of Food and Beverages in Yachts
02
Menu planning and gastronomic experiences in Navigation
- Design of menus adapted to travel duration, itinerary, season, climate and guest profile
- Elabouration of gastronomic proposals of haute cuisine, international cuisine, local product and thematic experiences
- Management of allergies, intolerances, cultural restrictions, religious preferences and special diets
- Planning of balanced menus considering availability, conservation and production capacity on board
- Harmonization of food and beverages according to type of service, occasion and level of formality
- Design of gastronomic experiences in Deck, Anchoring, Beach, Night Sailing and Private Celebrations
- Structure of technical sheets, scandals, service sequences and presentation standards
- Custom menus for shipowners and guests
03
Purchasing, Provisioning and Inventory Management
- Purchasing planning according to number of passengers, crew, duration of the crossing and ports of call
- Selection and evaluation of suppliers of food, beverages, gourmet products and service equipment
- Management of international orders, port deliveries, customs, documentation and logistics coordination
- Inventory control through minimum, maximum levels, rotation, traceability and stock valuation
- Application of storage methods by temperature, category, frequency of use and risk of contamination
- Prevention of shortages, excess stock, losses, expirations and losses due to poor conservation
- Development of procurement systems capable of ensuring continuity, quality and cost control
- Suppliers and provisioning in different ports
04
High hospitality room and service operation
- Preparation of dining rooms, tables, service stations and outdoor spaces according to protocol and type of event
- Table service techniques: plating, gueridon, English, French and American service
- Coordination of times between kitchen, living room, bar and activities scheduled during navigation
- Service in conditions of movement, wind, humidity, limited space and meteorological variation
- Personalized attention, anticipation of needs and discreet management of guest preferences
- Protocol, etiquette, body language, confidentiality and treatment with high-profile clients
- Design of service sequences that guarantee fluency, precision and consistency in each gastronomic experience
- Formal table and protocol service
05
Professional management of bars, drinks and cocktails
- Organisation of indoor and outdoor bars, mobile stations and beverage service areas
- Classification, storage and conservation of wines, sparkling wines, distillates, beers, soft drinks and infusions
- Classic, contemporary, non-alcoholic and personalised cocktail techniques for on-board events
- Glassware, ice, garnishes, utensils, equipment and Mise management in Place del Bar
- Preparation of beverage letters according to route, season, customer profile and gastronomic concept
- Control of portions, inventories, consumption, breakages, losses and deviations of the cost of beverages
- Development of bar experiences aimed at exclusivity, entertainment and profitability of the service
- Bar and cocktail menu design
06
Food safety, hygiene and risk management
- Principles of food safety applied to reception, storage, preparation, service and disposal of waste
- Identification of biological, chemical, physical and allergenic hazards in on-board restoration operations
- Temperature control, cold chain, defrosting, cooking, cooling and regeneration of food
- Cleaning and disinfection of kitchens, bars, chambers, utensils, surfaces and equipment
- Cross-contamination prevention and hygienic organisation of workflows in tight spaces
- Management of organic waste, oils, glass, containers and chemicals according to maritime procedures
- Preparation of control plans, records, internal audits and responses to health incidents
- HACCC system and allergen control
07
Economic management, equipment and quality of service
- Preparation of food and beverage budgets according to itinerary, guest profile and level of service
- Calculation of costs, scandals, margin, consumption per guest and budget deviations
- Planning of shifts, functions, workloads and coordination of interior personnel
- Training of the team in service, product, protocol, security and communication with the guest
- Evaluation of performance through service times, satisfaction, waste, cost and compliance with standards
- Managing complaints, changing preferences, special requests and service recovery
- Implementation of continuous improvement systems oriented to quality, efficiency, cohesion of equipment and operational excellence
- Department budget and cost control
08
Final applied restaurant and bar management project in yachts
- Defining a fictitious case for a private yacht, charter boat or superyacht with comprehensive gastronomic service
- Diagnosis of the guest profile, itinerary, available spaces, human resources and restoration needs
- Design of menus, drink menu, thematic experiences and service sequences for the proposed journey
- Preparation of the purchase plan, procurement, storage, inventories and coordination with suppliers
- Development of room procedures, bar, food security, cleaning and waste management
- Budget definition, scandals, shifts, quality indicators and operational control mechanisms
- Presentation of the proposed restoration plan
- Drafting of the final memory with gastronomic, economic, logistic, sanitary and organisational validation of the designed project
Workload
Study Time and Workload
800 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
Yacht owners and managers looking to optimize the management of their restaurants and bars, enhancing the guest experience.Chefs, bartenders, and onboard service staff aspiring to leadership positions and wishing to professionalize their skills in a luxury environment.Suppliers and consultants in the nautical industry needing to understand the specificities of gastronomy and service on yachts.
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Optimize profitability and the onboard customer experience
- 02Implement and monitor food hygiene and safety standards
- 03Efficiently manage restaurant/bar inventory and resources in maritime environments
- 04Leading and motivating multicultural work teams in small spaces
- 05Design innovative menus tailored to the preferences of luxury clientele
- 06Manage the logistics of supply and storage at sea
Careers
Career Opportunities
01Yacht Restaurant/Bar Manager: Comprehensive management of the establishment, from menu planning to staff management and customer service.
02Purchasing and Procurement Manager: Supplier selection, price negotiation, inventory management, and quality control of food and beverages.
03Special Events Coordinator: Organization and supervision of onboard events, such as themed dinners, private parties, and weddings.
04Specialized Sommelier/Bartender: Wine and spirits selection, creation of signature cocktails, and customer consultation.
05Yacht Food Consultant: Design of restaurant/bar concepts, process optimization, and staff training.
06Entrepreneur: Creation and management of your own catering business in the nautical sector.
07Food Quality Control and Hygiene Manager: Implementation and supervision of health regulations, ensuring food safety on board.
08Nautical Hospitality Trainer: Instructor in hospitality schools or companies specializing in yacht staff training.
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Questions
Entry Requirements
Managing restaurants and bars on board yachts.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
It covers both aspects, both administrative management (costs, inventories, personnel) and operational management (service, customer service, preparation of food and drinks in the specific environment of a yacht).
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
Academic/Professional Profile:Training in Hospitality, Tourism, Business Administration, or similar; or demonstrable professional experience in restaurant and bar management. Previous experience in the nautical or luxury sector will be valued.Language Proficiency:Fluency in English (B2 or higher) is essential. Other languages such as French, German, or Italian will be valued.Specific Knowledge:Knowledge of oenology, mixology, and gastronomic trends. Proficiency in restaurant management software (POS, CRM, etc.). Understanding of food hygiene and safety regulations.
Questions?
Frequently Asked Questions
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