Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Course · 300 h · 5 modules
Hotel Management and Onboard Services Course
This course prepares you to deliver an exceptional passenger experience by combining high-level customer service skills with efficient space and resource management. Learn to master event organization, food and beverage…
Duration300 h
FormatOnline
Starts14 December
Places20 / 20
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Programme overview
What is the Hotel Management and Onboard Services Course?
The Hospitality and Onboard Services
This course prepares you to deliver an exceptional passenger experience by combining high-level customer service skills with efficient space and resource management. Learn to master event organization, food and beverage preparation, and the impeccable maintenance of facilities. This program equips you to excel on cruise ships, yachts, floating hotels, and other luxury maritime environments.
Differentiating Advantages
- Comprehensive Training: from protocol and etiquette to food safety and hygiene.
- Practical Simulations: recreation of real-life situations on board to perfect your skills.
- Expert Instructors: professionals with extensive experience in the maritime hospitality industry.
- Networking: connection with leading companies in the sector for job opportunities.
- Professional Certification: validates your knowledge and increases your employability globally.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
11-12-2026
Programme highlights
- Industry Mastery: Learn the essential skills for excellence in hospitality and onboard services.
- Customer Experience: Techniques for creating memorable experiences and exceeding guest expectations.
- Efficient Management: Optimize resources, control costs, and improve profitability in hotel and cruise ship environments.
- Safety and Protocols: Understand the regulations and key procedures to ensure safety and well-being onboard.
- Global Opportunities: Prepare for an international career in the hospitality and tourism industry.
- Boost your career with a hands-on approach and a comprehensive view of the world of hotels and onboard services.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Basics of maritime hotel operation, standards of service and culture of hospitality on board
- Hotel structure in ships: roles, departments, chain of command and coordination with operations and security
- Service standards (SOPS) by type of boat: cruise, ferry, shipment, yacht and premium services
- Passenger Truth Moments: Pre-shipment, Boarding, Life on Board, Stopovers and Landing
- Professional etiquette and protocol: presence, uniformity, discretion, confidentiality and multicultural treatment
- Management of expectations and promises of service: Preventive communication, operating limits and consistency
02
Maritime housekeeping, cabin management and hygiene control in confined environments
- Housekeeping organisation: shifts, routes, assignments, checklists and productivity control
- Professional cleaning of cabins and common areas: techniques, standard times and quality verification
- On-board laundry: dirty/clean circuits, dosing, textile control and loss prevention
- Management of amenities and hotel inventories: replenishment, minimum/maximum, traceability and rotation
- Biosafety and Operational Hygiene: Disinfection, Pest Control, Waste and Contagion Prevention
03
Food and beverages on board - operation, service, food safety and gastronomic experience
- Structure F&B Maritime: kitchen, living room, bar, room service and coordination with provisioning
- Menu planning and production: demand forecast, seasonality, diets and control of losses
- Food Safety and HACCP Applied: Temperatures, Allergens, Traceability and Mandatory Records
- Room and Bar Service: Mise in Place, Sequences, Responsible Upselling and Peak Time Control
- Room service and cabin/suite service: protocols, discretion, assembly and premium quality
04
Passenger Attention, Front Desk and Claims Management with Excellence Approach
- Front Desk on board: Processes, documentation, check-in/out, box and identity control when applicable
- Multi-channel attention: counter, internal phone, app/chat, loudspeaker and crew coordination
- Management of special requests: accessibility, celebrations, VIPs, lost objects and basic medical needs
- Complaints and Claims: Listening, Registration, Response, Smart Compensation and Traceable Closure
- De-escalation of conflicts with passengers: verbal techniques, limits, security and command climbing
05
Comprehensive hotel quality management, operational compliance and final service system on board
- Quality system in maritime hotels: standards, KPIs, audits and document control
- Team training and coaching: onboarding, role-play, service observation and improvement plans
- Risk management in services: incidents with passengers, emergencies, communication and operational continuity
- Coordination with security and operations: Drills, emergency roles, messages to the passenger and logistics support
- Optimisation of costs and resources: productivity, losses, inventories, purchases and operational efficiency
Workload
Study Time and Workload
300 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
Hotel and resort staff looking to enhance their skills in customer service, food and beverage handling, and safety protocols.Cruise ship and luxury vessel crew members wanting to specialize in high-end services, cabin management, and onboard recreational activities.Restaurant professionals interested in adapting their knowledge to the maritime environment, optimizing logistics and service qual
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
- 01Effectively manage customer service
- 02Coordinate and supervise cleaning and maintenance operations
- 03Mastering the techniques of food and beverage preparation and service
- 04Apply safety and emergency protocols
- 05Optimize reservation management and resource allocation
- 06Monitor and ensure the quality of service
Careers
Career Opportunities
01Hotel Manager: Planning, organization, and control of hotel operations.
02Head of Reception: Staff coordination and customer service, reservation management, and incident resolution.
03Food and Beverage Director: Management of restaurants, bars, and catering services in hotels and cruise ships.
04Sommelier/Winemaker: Specialist in wines and pairings for fine dining restaurants and events.
05Airline Cabin Crew: Passenger service, onboard safety, and food and beverage service.
06Event Coordinator: Planning and execution of events in hotels, cruise ships, and convention centers.
07Cruise Ship Crew: Various positions in hospitality, food service, and onboard entertainment.
08Consultant in Hospitality and tourism: Consulting services for companies in the sector in areas such as marketing, management, and service quality.
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Questions
Entry Requirements
To provide an exceptional guest/customer experience, satisfying their needs and expectations of comfort, convenience, entertainment and service during their stay or trip.
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.
Food, drinks, entertainment, recreational activities, shore excursions, and access to facilities such as swimming pools, gyms, and spas.
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:Professional training in Hospitality, Tourism, or related fields; or demonstrable experience in the hotel or onboard services sector.Language Proficiency:Fluency in English is essential. Other languages (French, German, etc.) will be considered an asset.Documentation:Updated CV, copies of degrees or training certificates, ID/Passport, cover letter highlighting motivation and experience.Skills/Abilities:Excellent interpersonal communication skills, teamwork skills, customer focus, proactivity, and adaptability.```
Questions?
Frequently Asked Questions
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