Deck 3

Let 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.



Comments

Post a Comment

Popular posts from this blog

JOB DESCRIPTION (Hotel Dept. Part II)

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...
Read more

Organization Of Cruise Ship Personnel

Image
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...
Read more

The first deck

Image
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...
Read more