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 Onboard Hospitality Services
This program prepares you to excel in the demanding maritime hospitality industry, offering comprehensive training in food and beverage management, luxury customer service, and international protocol. Learn to create memorable…
Duration800 h
FormatOnline
Starts23 November
Places20 / 20
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Programme overview
What is the Diploma in Onboard Hospitality Services?
The Diploma in Onboard Hospitality Services
This program prepares you to excel in the demanding maritime hospitality industry, offering comprehensive training in food and beverage management, luxury customer service, and international protocol. Learn to create memorable experiences for passengers and crew, mastering the skills necessary for the efficient and profitable operation of hospitality services on cruise ships, yachts, and other vessels. This program addresses the specific characteristics of the maritime environment, including safety and hygiene regulations, resource management in confined spaces, and adaptation to diverse cultures.
Differentiating Advantages
- Professional Certification: Earn a recognized credential that will boost your career in the maritime sector.
- Hands-on Experience: Participate in real-world simulations and case studies to apply your knowledge in challenging situations.
- Strategic Networking: Connect with leading industry professionals and expand your career opportunities.
- Global Focus: Develop intercultural skills to serve clients worldwide with excellence.
- Flexible Scheduling: Learn at your own pace with our online platform and interactive virtual sessions.
Programme type
Diploma
Study mode
Online
Duration
800 hours
Modules
8
Start date
27-11-2026
Programme highlights
- Premium Experience: Master the art of providing exceptional hospitality service in exclusive onboard environments.
- Operations Management: Learn to optimize the efficiency and profitability of food, accommodation, and entertainment services.
- Intercultural Skills: Develop the sensitivity and skills necessary to interact with guests and crew members of diverse nationalities.
- Safety and Regulations: Understand the essential maritime safety regulations and protocols for professional and responsible performance.
- Global Opportunities: Prepare for an exciting career on cruise ships, luxury yachts, and other high-end vessels worldwide.
- Boost your career with a diploma designed for professionals seeking excellence in onboard hospitality.
Curriculum
Programme Structure
The programme is structured in 8 modules, listed below in order of study.
01
Fundamentals of maritime hospitality, life on board and regulations STCW
- Introduction to Marina Hospitality: Structure of the Department of Hotel Department in Cruises, Mega-Yachts and Passage Ferries
- Hierarchy and organisation of service personnel: Functions of the Hotel Director, Purser, Chief Steward/ESS, Butlers, Waiters and Cleaning Staff
- Maritime safety regulations applicable to service personnel: STCW/STCW-F Convention, Basic Safety Training (BS-STCW) and Passenger Vessel Certificate
- Adaptation and coexistence in the confined environment: personal space management, on-board discipline, multicultural teamwork and compliance with the Marine Code of Conduct
- Marine communication protocols in the hotel department: basic nautical terminology (bow, stern, port, starboard, deck, bridge) and communication with the bridge/machine department
- Management of the fatigue and well-being of the crew: work and rest hours under the Maritime Labour Convention (MLC 2006)
- Rights and responsibilities under the 2006 MLC: Contracts of shipment, maritime medical coverage and protection of the worker on board
- Organisation of the hotel department
02
Food and Beverage Service on Board (F&B Operations) and Table Protocol
- Offshore Service Styles: French, English, Plating Service (American) and Offshore Buffet Service
- Protocol and etiquette in main dining rooms and specialty restaurants: assembly of high-end tables, glassware, cutlery and order of service to VIP passengers
- Stewardship service (Butler Service) in cabins and suites: personalised attention, breakfast service in a cabin (room service) and attention to special requests
- Beverage management and service (Sommelier & Bartending on board): Pairing, high-end wine service, classic and international cocktails and stock control in Deck bars
- Adaptation of the service to the movements of the ship: crockery holding techniques, prevention of spills by swinging or pitching and safety with hot liquids
- Management of special diets and allergens on the high seas: protocols for celiacs, vegans, intolerances and religious requirements (halal/kosher)
- Attention to social events and receptions of the captain: organisation of welcome cocktails, evening galas, events in deck (deck parties) and barbecue service
- Basic bar and cocktail service
03
Housekeeping operations, cabin maintenance and naval laundry
- Management of the housekeeping department on board: planning of cleaning shifts, allocation of staterooms, and standards of maritime neatness
- PROCEDURES FOR CLEANING AND PREPARATION OF ROOMS: PROTOCOL FOR BED MAKING (TURN-DOWN SERVICE), REPLACEMENT OF AMENITIES AND ATTENTION TO DETAIL
- MAINTENANCE AND CARE OF LUXURY MATERIALS: Cleaning and preservation of noble woods, teak, bronzes, marbles, skins and delicate glassware on board
- Naval industrial laundry operations: handling of high-capacity washing machines, calenders, steam ironing, dry washing and treatment of uniforms and lingerie
- Floral arrangement and decoration techniques for marine spaces: maintenance of plants on board, centrepieces and setting of common areas
- Pest control and environmental disinfection: sanitization protocols, bed bug prevention and air quality control in enclosed spaces
- Lingerie inventory management and cleaning supplies: control of stock, reception of inputs in port and safe storage on the high seas
- Lingerie Inventory Control
04
On-board food safety (HACCP / USPH / CDC) and storage
- Sanitation and hygiene regulations on passenger ships: standards of the ship health programme (USPH / Vessel Sanitation Programme - VSP) and European directives
- Implementation of the HACCP / HACCP system on board: identification of critical control points in reception, storage, preparation and service of food
- Reception and control of provisions in port (provisioning): Inspection of quality, cold chain, traceability of inputs and rotation of goods (FIFO)
- Safe storage in cold rooms and store of food: Stowage of provisions to prevent falls due to movement of the boat, separation of raw and cooked food
- Prevention of epidemiological outbreaks at sea: management and control of norovirus, COVID-19 and other infectious diseases on board
- Cleaning and disinfection of kitchens (Galley) and service areas: Use of approved marine chemicals, grease management and extractor cleaning
- Sanitary audits and port inspections: Preparation of the ship for unexpected inspections of health authorities and inspectors of the port state (PSC)
- Management of allergens and special diets
05
Customer service, interculturality and claims management
- Standards of excellence in passenger service: personalised attention, anticipation of the needs of the guest and creating memorable experiences
- Management of cultural diversity on board: attention to passengers of various nationalities, religions, customs and adaptations in the protocol treatment
- Management of difficult situations and resolution of complaints (Guest Relations): Conflict de-escalation techniques, active listening and immediate operational solutions
- Attention to VIP passengers, personalities and private charters: confidentiality protocols, privacy (NDA) and high-level personalised service
- Assertive communication and English Nautical/Tourism Hospitality: Technical vocabulary in English for service in restaurant, bar, reception and cabins
- Entertainment and entertainment programmes on board: coordination between the hotel team and the entertainment department for passenger activities
- Loyalty and evaluation of the service: Analysis of guest satisfaction surveys (Guest Satisfaction Surveys), quality metrics and continuous improvement
- Attention to passengers with special needs
06
Maritime safety, emergency prevention and crowd control
- Roles of hospitality personnel in the obligations table (Muster List): assignment of tasks in case of emergency, abandonment of ship or fire
- Training in crowd control (crowd management): passenger guidance techniques to meeting points (Muster Stations), control of panic and serenity
- Vessel evacuation and abandonment procedures: Correct placement of life jackets, handling of children and people with reduced mobility
- On-board fire prevention and control (basic/advanced level): performance of hotel staff in fire outbreaks in kitchens, cabins or lockers
- First aid and medical assistance on board: basic care for burns, cuts, motion sickness (Mal de Mer) and basic life support until the arrival of the medical team
- Safety in the handling of hospitality machinery - accident prevention with cutters, dishwashers, crushers and waste presses
- Periodic Safety Drills: Participation in weekly fire exercises, man to water (MOB) and abandonment of ship with passengers
- Functions of hotel staff in exercises
07
Environmental management, sustainability and waste on board (MARPOL Convention)
- Compliance with the MARPOL agreement in the hotel department: Restrictions on discharge of waste at sea according to Annexes IV (dirty water) and V (garbage)
- Management and classification of organic and inorganic waste: separation at origin, can pressing, glass crushing and cardboard/plastic compaction
- Processing of food scraps in galleys: use of approved food grinders, dehydrators and cold storage for port discharge
- Elimination of the use of single-use plastics: sustainable alternatives in amenities, straws, glasses and dispensers in cabins and bars
- Energy savings and drinking water on board: Lingerie change policies on request, low consumption taps and optimisation of air conditioning (HVAC)
- Use of biodegradable and ecological cleaning products: low-impact marine chemicals for marine flora and fauna
- Environmental awareness of the passage: on-board campaigns for responsible consumption of resources and protection of vulnerable marine ecosystems
- Reduction of plastics and waste in hotels
08
Capstone Project: Comprehensive Hospitality and Service Operations Plan for a Passenger Boat
- Selection of the operating scenario: definition of the type of boat (maritime cruise, international mega yacht or ferry) and passenger profile
- Design of the Food and Beverage Service Plan (F&B Plan): Elabouration of menus, restaurant assembly protocol, beverage menu and service flow diagram
- Housekeeping plan and maintenance of lingerie: structuring of cabin cleaning routines, laundry logistics and provisioning of amenities
- Food Safety and Hygiene Plan (USPH/HACCP Protocol): Design of the Critical Control Points in Kitchen, Cold Storage and Disinfection Registry
- Assignment of emergency and safety roles (obligations table): Definition of tasks of hotel staff in drills, crowd control and evacuation plan
- MARPOL Waste and Environmental Management Plan: Protocol for Classification, Treatment and Disposal of Organic and Inorganic Waste of the Hotel Department
- Presentation and defence of the plan
- Presentation and Final Defence: Exhibition of the Comprehensive Hospitality Plan on board before a court made up of Floating Hotel Directors, Heads of Cruise Ship Operations and Merchant Navy Captains
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
Cruise ship, hotel ship, and ferry crew members looking to refine skills in customer service, food and beverage service, and onboard event management.Staff at maritime restaurants, bars, and casinos wanting to delve deeper into signature cocktails, food and beverage pairing, and food safety and hygiene protocols at sea.Supervisors and managers in marine hospitality needing to optimize personne
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
- 01Managing the onboard customer experience
- 02Mastering service and security protocols in mobile hospitality environments
- 03Coordinate the logistics of food and beverages, ensuring quality and freshness
- 04Monitor and maintain hygiene and cleanliness standards in onboard catering facilities
- 05Managing work teams, fostering efficiency and a positive work environment
- 06Applying professional culinary techniques in small spaces, optimizing resources and minimizing waste
Careers
Career Opportunities
01Train Waiter/Waitress: Customer service, food and beverage service on long-distance and short-distance trains.
02Flight Attendant: Onboard service on airlines, passenger and crew safety.
03Cruise Ship Staff: Various positions on cruise ships (waiters, entertainers, cleaning staff, etc.).
04Ferry Ship Staff: Customer service, food and beverage service, safety on passenger and vehicle ferries.
05Onboard Catering Manager: Management and coordination of catering services on different modes of transport.
06Onboard Sommelier: Serving and recommending wines and other beverages on luxury cruise ships and trains.
07Ship or Train Governor: Supervision and management of Cleanliness and order in cabins and common areas.
08Onboard social and cultural entertainer: Organization and development of entertainment activities for passengers.
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Questions
Entry Requirements
Hospitality sector, specifically in cruises or maritime transport.
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.
Yeah.
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:Vocational Training Certificate in Hospitality and Tourism, Degree in Tourism or related qualification; or proven professional experience in the hospitality sector (restaurants, hotels, catering).Specific Skills:Basic knowledge of food handling and hygiene standards.Customer service and interpersonal communication skills.Ability to work in a team and under pressure.Language Proficiency:Recommended: fluency in English (B1 or higher) and/or other languages (French, German, etc.) are a plus.Documentation:Updated CV, copy of qualifications
Questions?
Frequently Asked Questions
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