CRUISE SHIP LESSON AND EXPERINCE

C ontinuous from part I, now let us to know about more job description on board vessel. 1. Buffetman Responsible for the set-up, food preparation and displays for the Gala Lunch and Midnight Buffets, the outdoor restaurant (buffet), and beach days and BBQ night buffets. Helping him are the Assistant Buffetman, Buffet Trainee and Buffet utility. Follows instruction given by the Chief Buffetman. 2. Busboy An entry level position in the Food and Beverages Division. Assists Head Waiter and Waitress in food service. Serves salads and dressings refills water glasses, clears tables etc. 3. Butcher Sees that all meat on board is stored correctly and cuts the meat into pieces (filets, cold cuts, etc) Assisting him are the Asst. Butchers, Butcher Trainees and Butcher Utilities. Reports directly to Chief Butcher. 4. Butcher Shop Supervisor Entirely in charge of training and arranging work schedules for all Butchers and Asst. Butchers in the entire fleet of the

J ust watch it guys!!

H i we meet again in a new session of this lesson. I'll try to describe all position in a cruise ship and I'll make two part of this session, that is part one for all Hotel job description and part two it will be Deck and Engine job description. The following list of shipboard represents the positions that are usually found oncruise ships. Position available on board a specific cruise ship will depend on the type of cruise, and the services offered to passengers. Job titles differ from line to line. The Chief Officer on one ship may be the Staff Captain on another, a Sommelier could be called a Wine Steward, or a Maitre D' may be called a Dining Room Manager. Keep these differences in mind while reviewing the list. If you are interested in working on a cruise ship, look over the entire list. The job description you are searching for could be listed under a different name. 1. General Manager Responsible for the day-to-day management of the vessel. Acting as a liaison

N ow I'll tell you what position they had on board cruise ship. Able Bodied Seaman (A.B),A.C Repairman,Accountant,Administrative staff,Baker,Bar Boy,Bar Utility,Bar Manager,Bar Waiter/tress,Bartender,Bell Boy,Bell Captain,Buffet Runner,Buffet man,Bus Boy,Butcher,Butcher Shop Supervisor,Cabin Steward/ess,Captain (Master),Captain's Room Steward,Carpenter,Casino Manager,Cellar Master (Wine keeper),Chef de Cuisine,Chief Officer Sr.,Chief Steward,Child Coordinator,Cleaner,Coffee and Juiceman,Computer Operator,Cook Assistant,Cook Tournant,Cook Trainee,Crew Cook,Crew Mess Man,Crew Mess Officer,Crew Room Steward,Croupier,Cruise Director,Cruise Staff,Dance Instructor,Dealer,Deck Steward,Dining Room Manager (Maitre D'), Disc Jockey,Diving Instructor,Doctor,Electrician,Engine Room Crew,Engineer,Entertainer,Executive Chef,Fireman,Food & Beverage Manager,Galley Steward,General Purpose Repairman,Hair Dresser,Head Cleaner,Head Waiter,Head Room Steward Crew,Head Room Steward Pax,Head S

H ow about dessert recipe??you want it too?? Yield: Makes 18 bars Dried fruit (mix of apricots, Old-fashioned rolled oats 1 cup All-purpose flour 3/4 cup Packed dark brown sugar 1 cup Pecans, walnuts or almonds, ch 1/2 cup Cinnamon 3/4 tsp. Salt 1/4 tsp. Unsalted butter, melted 3/4 cup Pure vanilla extract 1-1/2 tsp. 1. Combine fruits, oats, flour brown sugar, nuts, cinnamon and salt in bowl; mix well. Stir in butter and vanilla until thoroughly incorporated. 2. Transfer to 9-in. square baking pan that is lined with foil; press lightly into even layer. Bake at 350F until golden, 35 to 40 minutes. When cool, cut into 3-in. by 1-1/2-in. bars.

J ust for an extra in the middle our lesson about cruise ship. Lobster Macaroni and Cheese Yield: 6 servings Live Maine lobsters, 1 1/2 lb. 3 Ice water as needed Oyster mushrooms 3 cups Olive oil as needed Salt and pepper to taste Gemelli pasta or medium shells 2 lb. White Cheddar sauce (recipe fo as needed Parsely, chopped as needed 1. Steam lobsters for 12 minutes; chill in ice water bath for 5 to 10 minutes. Remove and coarsely chop meat; set aside. 2. Sauté mushrooms in oil until tender. Add lobster meat and season with salt and pepper. 3. Add pasta and white Cheddar sauce to taste; gently toss. 4. To serve, divide pasta into 6 large bowls and garnish with parsley. White Cheddar Sauce Yield: 1 1/2 cups Celery, minced 2 Tbsp. Sweet white onion, minced 2 Tbsp. Unsalted butter 2 Tbsp. All-purpose flour 1 Tbsp. Shrimp stock, hot 1/2 cup Heavy cream, hot 4 oz. Milk, hot 4 oz. Seafood seasoning 1 tsp. Bay leaves 2 Red-pepper flakes pinch Celery seeds 1/2 tsp. Ag

I n order to make the trip a memorable experience for the passengers, the cruise line offers many additional features of entertainment and activity. These needs are often provided by subcontracting the activity to "concessionaries". These are independent companies that rent space on board the ship and operate a business under the regulation of the cruise line. Concessionaries operate beauty salons, gift shops, clothing stores, casinos and photography services. The concessionaries may be required to pay the cruise line a percentage of their profits. However, they manage their own operation, and employees and train their own personnel that include beautician, shop staff, photographers, and the casino staff-managers,croupier's, cashiers, slot machine attendants and slot machine technicians. In some cases, the entire Food & Beverages Division is managed by concessionaries.

A ll passenger cabins, public areas, stairways, gangway and public bathrooms a board the ship are cleaned and maintained by the personnel of this section. They are responsible for keeping these areas clean and neat at all times.

T his section is responsible for all of the ship's administrative work. The accounts, reports, telex, fax and mail service. This section is headed by the Chief Purser, an Information Officer who dispenses daily bulletins and information to all passengers and answers inquiries from passengers. The medical staff on board (doctor, nurses, etc) are also part of this section See the chart

A ll ship-board laundry service is handled by this section. The section launders all cabin linens and towels daily and provides all laundry service for passengers and crew including dry cleaning and pressing.

T his section is responsible for all service provided to passengers in their cabins and includes the care of cabins. Room service, laundry pick-up adn delivery, messenger service, and generally making passenger comfortable in their accommodations.

T his group is responsible for all activities and entertainment for the passengers such as shore excursion, snorkeling, scuba diving, special parties, games shows and contest. This section is headed by the Cruise Director. See the chart

T his division is the other part of the Hotel Department. The task of this division is to handle all passenger service on board that is not related to Food and Beverages. It includes the Administrative Section, the Cruise Staff, the Cabin Section, the Laundry Section and the Utility Section.

T he ship's food & beverages supplies are store and issued by this section.

T he Assistant Food & Beverages Manager heads the Utility Section. This section is responsible for the cleaning of all Dining Room Areas, Galley, and Bars on board. All table cloths and table ware are changed after each meal. The floor is vacuumed and the windows and the bar areas are cleaned. All the galley equipment such as pots and pans, cooking apliances, stoves and refrigerators are cleaned by members of the Utility Section.

T his section is also called the Cuisine Section, responsible for managment of the kitchens. On each cruise ship, there are one or two galleys on board, depending on the size of the ship, where all the fine cuisine that is served in the dining rooms is prepared.

T his section handles all service of drinks and managment of bars on board the ship. The number of bars on board will depend on the size of the ship.

T he Dining Room is one of the most important locations on the ship for the passengers. They spend many hours eating delicious meals and enjoying a good atmosphere. It is headed by the Dining Room Manager, who is also known as the Maitre D'. He takes care of seat arrangments, service, and any special arrangments requested. Under him is the group of head waiters who manage sections in the Dining Room. Each Head Waiter is responsible for a number of Waiter and takes care of serving passenger at several tables assigned to him. They are assisted by Busboys in coordination with the Wine Stewards who also work for the Bar Section. Also assisting that service are Buffet Runners and Utility Stewards.

T he Food & Beverages Division is divided inti Dining Room,the Galley,the Bar,the Provision and the Utility Sections. The division is headed by the Food & Beverages Manager. He is assisted by an Assistant Food & Beverages Manager. It handles all food and beverages service for the Dining Rooms,the Galley and the Bars on board as well as the Provisions (Provision Section) and the utilities (Utility Section) of these areas.

T he Hotel Department is the largest department of the cruise ship. It is run similiar to a luxury resort hotel.In fact,the cruise ship is a floating luxury resort hotel. The objective of the Hotel Department is to provide the passenger with excellent food and service in a fine atmosphere that they will remember. The Hotel Manager is in charge of this department which includes the FOOD AND BEVERAGES DIVISION AND THE SERVICE DIVISION.

T his department is important for the propulsion of the ship. It is staffed by a small, but very well trained and competent group of professionals. The Engine Department has the responsibility of maintaining and running the ship's engine as well as all peripheral and support systems including air conditioning, electrical power supply, water heating, and emergency equipment. The principal task of this department is to ensure that the engines of the ship are in good working order and continuously maintained and monitored. They maintain a continuous check on the fuel system, monitor the temperature and oil pressure of the engines and conduct small or major repairs as necessary. They are also responsible for the fresh water supply system which must provide the passenger and crew on board with fresh water while at sea.

T he deck department has the overall responsibility for the operation of the ship. Under the direct command of the captain supported by subordinate officers who have varying work shifts, the vessel is navigated from the bridge.

Y ou have now been introduced to the cruise industry, it's history, the layout of a cruise ship and to areas where cruises operate. We are sure you found it very interesting. Now we come to an area which is probably of greater importance to you : the organization of cruise ship personnel. As on most other vessels, cruise ships are run with a stringent code of regulations that have to be followed. Cruise ships have more personnel than other ships. The usual ratio of personnel on a cruise ship is approximately one crew member for every two passengers. There is a lot of work to be done and everyone works towards accomplishing the objective of the cruise, which is to give the passengers a relaxing,comfortable vacation with fun and variety so that they will come back again and always talk about the wonderful time they had. Of course, the absolute head of the cruise ship is the Captain. He is in charge of the three major departments carrying out all the functions of the ship. The captai

I s another partial deck with a panoramic promenade which is the higest point on the ship accessible to passengers. Different ships have special design features on these high sports. One variation may be a lounge built around the funnel providing an excellent view with full-length windows from floor to ceiling in the air-conditioned room. Today,there are different types of cruise ships in operation that have many variations in design. However,in a broad sense,the types of accommodations on most cruise ships are similar to the basic description provided above,allowing for differences in size and design.

D eck 11 have an outdoor cafe with a glassed-in cafe and two sizeable awimming pools. At the end of this deck area a video arcade and game room. DECK 12 Has an outdoor promenade which runs from the bow to a midships while the aft portion of this deck serves as a sun deck.

T he bow of Deck 10 holds the bridge or command center,with all the major control for navigating and running the ship. Here the Captain and officers perform thier duties. The bridge is constantly manned by 3 persons during the day and by 4 persons during the night. The most luxurious of all passenger cabins on the entire ship are located on this deck behind the command center. Four of these luxurious cabins or suites are called the Owner's Cabins. Despite the name,they can also be rented by passengers. The price for a seven day cruise in these cabins ranges from $10.000 to $15.000. Behind the owner's cabins are other luxurious suites which are slightly smaller. At the center of this deck are the air conditioning units,filtration system and tanks for the swimming pools on the decks above. The aft part of this deck holds a fitness center,with a small spa and jacuzzi. Deck 11,12 and 13 are really partial open decks which provide open air physical fitness activities as well as indo

H olds the lower structures of the wheel house or bridge, which is the ship's command center. The living quarters of the Captain and hief engineer,who bear the highest responsibility for the operation and safety of the ship are on Deck 9 directly under the bridge. The rest of the deck holds passenger cabins which are more advantageously located, roomier and expensive than the cabins below.

T he bow end of Deck 8 holds the senior officers cabins. The wheel house or bridge which is their working area is just two decks above. With the continuous responsibility they have for the safety of the ship, their living quarters are required to be close to their work station. The remainder of this deck is taken up by passenger cabins and modern dischoteque with very fancy lighting and sound equipment. Above this deck is the lifeboat platform, which is not a complete deck. The layout of the platform is narrower than the beam of the ship. The number of lifeboats and rafts differs from vessel to vessel and are able to accommodate all passengers and crew of the ship in the event of disaster. Some of these boats are used to transport passengers back and forth to the small islands when the ship lies at anchor.

A ll passenger cabins on Deck 7 faces the sea. These cabins are more spacious,luxurious, and of course more expensive than the cabins on the lower decks. In addition to the passenger cabins on this deck, there is a conference center which leads to the central hall,followed by a lounge at the middle and another lounge at the end of the deck. The lounge areas are comfortably furnished and well laid out,offering passengers a relaxing atmosphere to have drinks,see a show,view the surroundings and enjoy the sights. The lounges can also be used as discotheques or night clubs, and often have a live band during the day playing music for dancing or listening pleasure of passengers.

I s not a complete deck since the facilities on Deck 5 extend up to this deck. (depend size of the ship) However,the bow part of this deck has passenger cabins similar to deck 5.

P assenger cabins occupy the bow of deck 5. The aft part has entertainment facilities such as the casino in the center and the stage theater at the far end. Between them, there is a neatly organized shopping arcade with different store,souvenir shop,boutique,perfume shop and beauty salon.

I s similar to deck 3 with passenger cabins occupying the bow space. On this deck, is the first floor of an incredibly magnificent Central Hall or Lobby which extends up wards through four decks with glass-walled lifts,sweeping staircases and is decorated with fountains and plants. The reception area where the pursers cabins are located is off the Centrall Hall. Deck 4 has the upper dinning room that is identical to the one on Deck 3 and the galley is an extension of the galley on deck 3. Also on this deck are the dinning room for hotel crew,the staff and the officers. The area where the crew can relax during off hours is at the aft of this deck which also has small swimming pool for the crew.

L et us now move up to deck 3, which is over 30 feet above the water line (depend the size of ship). In the bow are passenger accommodations. Near the main staircase and the central hall is one of the two dinning rooms which is identical to the one on the deck above. It seats 650 passengers at the same time. The kitchen or "galleys" are located behind the dinning rooms. Two mealtime shifts are scheduled for each dinning room,with a capacity of serving 1.300 passengers. The galley on this deck occupies 900 square meters and has two large stoves weighing 1.7 tons each (equal to the weight of a full sized American car). The aft part of this deck holds the officers cabin.

T he next level is comprised mainly of passengers cabins and some crew quarters. In the center is the main staircase and behind that are two cinemas. At the aft of the deck are crew accommodations and the day room for the hotel crew. Here,the crew members of the hotel department spend their time off. As you can see, crew accommodations are located in the lower part of the ship close to the generating plants,auxiliary engines and air conditioning units. You may think that living close to these machines is noisy and uncomfortable, but that is not the case. The ship is so well designed that vibrations are well insulated and the living areas are kept as silent as possible. There is less noise in a cabin close to the engines than in an average apartment in a big city. the cre

T he next deck above, is where the passenger embark and disembark. Passenger are not permitted below deck one. The heeling tanks are installed on either side at the bow. Heeling tanks help to balance the ship if it is unevenly loaded. If necessary, water is pumped from one tank to the other to adjust the balance and weight and put the ship on "an even keel". This is another one of the many safety features on the cruise ship. The rest of the deck houses hotel crew cabins, officer cabins, the crew lobby, changing rooms for the crew and the lower level cinema. This deck is also the bottom of the main staircase that goes through the next six decks above. The aft part is taken up by the cold and dry provision storage. There are huge refrigerators and freezers for storage of perishables. On this deck, the ship's waste is processed and sorted. Most cruise ship are outfitted with garbage treatment plant that burns the garbage and waste at very high temperatures. The ashes are the

A bove the keel is called Deck 0. It is the first deck above the water line. At the bow end of this deck are located the photo laboratory and laundry (depend the ship size). The laundry is a major operation which takes care of the cleaning needs of the passengers and crew. On any one trip,about 15.000 towels, 7.000 sheets and 8.000 pillow cases are laundered! The photo lab is where the ship's photographer develops and enlarge pictures taken of the passengers. Aft of the photo lab and laundry are the hotel crew cabins where some of the crew live. Further aft of the crew accommodations, there are the central air conditioning units and various workshops.The ship's repair can be done aboard while the ship in operation. Also located on this deck are the six auxiliary engines as well as the main electrical switchboard. Imagine the number of the switches, wiring and electrical gear needed to distribute electricity throughout the ship. The rear or aft of Deck 0 holds more water storage

S trong and rigid design provides support for all the decks above it. It is also holds the foundations for the main engines. Th keel has an inner shell and an outer shell or double bottom, which is a very important safety feature of the ship. If, by accident the ship runs on to a hard surface and outer shell is damaged, it still will not be in any danger. An important safety feature of the ship's construction are its watertight doors. If necessary, the doors of the lower decks can be shut by remote control from the bridge, preventing flooding of the lower decks and maintaining the buoyancy of the ship! At the bottom of the ship are special or fins which can be adjusted. They maintain the ship's balance... much like wings on an airplane and make it easier to maneuver and adds to comfort of all the passengers and crew. In the double bottom, there are four generators that convert sea water into fresh water at a rate of about 850 tons a day. The double bottom also holds the fresh w

L et us explore such a cruise ship. But before doing that, we should explain some of the terms commonly : Aft - The rear of the ship (or the stern) A midships - In the middle of the vessel,halfway between the bow and the stern. A stern - Behind the rear or stern of the ship, often refers to something in the wake or trail of the ship. A port - Across the width of the ship. Ballast - weight placed in the ship to keep it on an even keel when empty of cargo or fuel. Beam - The width of the ship at it's widest point. Bearing - The compass direction,expressed in degrees. Below - Under deck or on a subsequent deck further down. This can also mean "at rest or off duty" for a crew member who goes below for his rest. Berth - A bed in cabin or a passenger space Bow - The forward or foremost part of the ship. Bridge - The ship's command center. It is often located above and forward of the passenger areas like the cockpit of an aircraft. Cabin - Bedroom or sleeping accom

A cruise ship is normally an impressive sight with streamlined design and multilevel structure. Such a sight may prompt thughts of what exciting things are aboard a cruise vessel. A large cruise ship is like a complex,floating multi story building, often housing more than 2.000 passengers and nearly 1.000 crew members. It is built to offer the complete facilities of a first class resort hotel including entertainment, game rooms and outdoor sports.