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.