CRUISE SHIP LESSON AND EXPERINCE

PART 4

noreply@blogger.com (robby) — Fri, 03 Dec 2010 07:10:00 +0000

ets begin the new part for other position on board.

1. Cook Assistant
Assist the station cook and prepares all dishes at whatever station assigned to. Does any special duty requested by Chef de Cuisine. Serves waiters who in turn serve passengers. Takes direct orders from the stations cooks in all matters. Assigned to any of the following positions;Grill Cook Asst,Soup Cook Asst,Fish Cook Asst,Vegetable Cook Asst,Sauce Cook Asst,Roast Cook Asst,Hot Buffet Cook Asst, and Breakfast Asst.

2. Cook Tournant
Assists the Executive Chef and working chef. If needed, helps or replaces the Station Heads of any food preparation station (fish,vegetable,and roast station etc). His supervisors the Executive Chef and the Working Chef.

3. Cook Trainee
Apprentice position in galley. Works in any of the following positions; Grill Cook Trainee,Fish Cook Trainee,Vegetable Cook Trainee,Sauce Cook Trainee,Roast Cook Trainee,Hot Buffet Cook Trainee. Reports to Cook Asst.

4. Crew Cook
All large cruise ship have a special crew galley on board. 1st Crew Cook is in charge of the food preparation for crew members. Establishes crew menus and supervises a number of Crew Cooks and Asst. Crew Cooks who prepare the food.

5. Crew Mess Man
Sets tables, serves meals and cleans up in the Crew Mess Room.

6. Crew Room Steward
Is responsible for making beds, cleaning bathrooms, vacuuming, and tending to the general cleanliness and neatness of crew cabins.

7. Cruise Director
In charge of the passengers entertainment. All cruise staff members, entertainers, and musicians work under him. He is a highly visible cruise person and is heard throughout the cruise on the public address system and as Master of Ceremonies at most events. He sometimes does travel lectures on ports-of-call. The Cruise Director may be an officer (with two or three gold bar status), or he may be a "non-sailor" with an entertainment background. Certainly one of the qualities required for the job is an ability to deal with entertainers, crew and, of course, passengers. Asst. Cruise Director is usually assigned to lead or assist passengers in entertainment programs such as talent shows, masquerades, sports tournaments, sing a long's, dance contests and other activities.

8. Cruise Staff
The duties of the Cruise Staff is to arrange activities, games and entertainment for passengers. They also assist and answer passengers questions. Cruise Staff also act as tour guides when the ship is in port. The staff consist of 20-50 employees (men as well women). Could include the following positions: (Depending on the size of the ship and the number of passengers) Cruise Director, Assistant Cruise Director, Host/ess, Head Fitness Coordinator, Shore Excursion Mgr, Tour Mgr, Youth Coordinator (Child Coordinator/Teenage Coordinator), TV Coordinator, Band Master, Musician, Stage Mgr, Theater Staff, Entertainer, Dance Instructor, Disc Jockey, Sound and Light Technician, Diving Instructor.

Part 3

noreply@blogger.com (robby) — Tue, 16 Nov 2010 07:09:00 +0000

i Again...now I'll updated some new position on cruise ship.

1. Captain's Room Steward
Attends the personal needs of the Captain and Senior Officers. Serves meals and beverages,cleans Captain's quarters,runs errands. Attends laundry requirements,requisitions supplies,reports maintenance and repairs needed in the ares, also assist/organizes the Captain's social dinners,buffets and entertainment. Reports directly to First Steward Crew.

2. Carpenter
Does general interior shipboard maintenance and repairs.

3. Casino Manager
Responsible for all dealers, cashies and bookkeeper.

4. Cellar Master (Wine Keeper)
Responsible for the issuance of wine to bars and dining room, inventory control and requisitions from main store to cellar. Reports to Bar Manager.

5. Chief Steward
In charge of the steward section, is directly responsible for the efficient operation passenger, crew accommodations and services. He is in charge of all cleaners,room stewards,bellboys,supervises the interior cleaning of the ship in cabins and public areas. His assistant or the next-in-command is the 1st Steward Pax and 1st Steward Crew.

6. Coffee and Juice man
Makes all coffe for dining rooms and outdoor restaurants. Makes fresh iced tea daily. Responsible for the juice station for lunch and dinner. Also sets up all breakfast cereals. Reports to the Snack Steward.

7. Computer Operator
Is responsible of the computer (input/output) services on board. Can be assigned to different departments (accounting, front desk, hotel departments).

JOB DESCRIPTION (Hotel Dept. Part II)

noreply@blogger.com (robby) — Mon, 22 Jun 2009 06:29:00 +0000

Continuous 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 cruise line. Rotates on different ships
and makes weekly yield tests in close cooperation with the Executive Chef to
ensure that company standards are maintained. Organizes meat and fish orders
according to the menu. Monitors the size and weight of the required products.
Works closely with Storekeepers and Provision Masters.

5. Cabin Steward/ess Pax
Is responsible for making beds, cleaning bathrooms, vacuuming, and tending to the
general cleanliness and neatness of passengers cabins. On some ships he/she may
also serve breakfast in the morning or provide some other day-long room service
such as fresh ice, drink set-ups, etc. Reports directly to the Head Room Stewards.

6. Captain (Master)
Is the Master of the ship, has absolute rights and control over his vessel,
officers, crew and passengers. He is a seaman first, and as well manager of the
ship. He is also expected to be a generous host. The Captain normally attends
numerous social functions during the course of a cruise, host a table in the
dining room and is often seen during the day on inspections tours.

noreply@blogger.com (robby) — Sun, 21 Jun 2009 18:09:00 +0000

Just watch it guys!!

JOB DESCRIPTION (Hotel Dept. Part I)

noreply@blogger.com (robby) — Sun, 21 Jun 2009 16:01:00 +0000

Hi 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
between ship and head office, he has ultimate authority, even over the captain,
although this is rarely exerted from the point of view of maritime tradition. In
companies without an on board General Manager the Captain bears the full and
final responsibility. The General Manager may be a senior Captain or an executive
from the head office with thorough knowledge of ship operations.

2. Accountant
Is responsible for the accounts on board such as tallying daily operating
incomes from all dining room, bars, casinos, etc. and other normal duties related
to accounting.

3. Administrative Staff
This personnel is assigned to different departments of the ship. They take care
of some of the administrative work on board. Extra duties includes coordination
of any V.I.P service on board.

4. Baker
Bakes all the bread on board and makes sure that is always a sufficient quantity
on a daily basis of bread rolls, croissants, Danish, muffins, doughnuts, etc.
Cooperates with the 1st Baker and Executive Chef. Works according to schedule
made by the pastry & Bakery Supervisor and reports to the Chief Baker and Galley
Supervisors. Helping him are the Asst. Baker, Baker Trainees and Baker Utilities.

5. Bar Boy (utility)
Assist bartender. Cleans bar, washes glasses, etc.

6. Bar Manager
Overseas the ordering and stocking of all ship bars (and, on some vessels, the
wine cellar as well), does daily accounting, and supervises several bar staff. He
may have an Assistant Bar Manager.

7. Bar Waiter/ess
Serves cocktail to passenger in the public lounges, bars, or disco. Helps guest
with requests and questions, serves promptly and politely. Must have good
knowledge of ingredients of all drinks. Supervised by the Bar Head Waiter.

8. Bartender
Mixes and dispenses drinks and cocktails to the passengers. He also helps the Bar
Manager in liquor and supplies requisition.

9. Bell Boy
Deliver messages, provides room service and acts as a general valet. Prepares
service trays and renders a speedy, efficient and friendly service of food and
beverages to passengers when requested. Also records and makes wake-up calls.

10. Bell Captain
Responsible for the efficient operation of the Bell Room. Supervises the bell
boys and ensures that the passengers are attended correctly, efficiently and in
a friendly manner.

11. Buffet Runner
Responsible for preparing buffet set-up before opening. Constantly checking all
displays, maintaining buffet lines during service hours with food, plates and
silver.

POSITION ONBOARD

noreply@blogger.com (robby) — Fri, 19 Jun 2009 16:20:00 +0000

Now 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 Slot Technician,Host/Hostess,Hotel Manager (Hotel Director),Hotel Manager Secretary,Ice Carver,Ice Cream Parlor,Service man,Kitchen Helper,Laundry Man,Life Guard,Linen Keeper,Locker Attendant,Massage Therapist,Mechanic/Motorman,Musician,Nurse,Officer Messmen,Oiler,Ordinary Seaman,Pantry Man,Pastry Man,Photographer,Plumber,Pool Attendant,Port Lecturer,Principal Medical Officer,Printer,Provision Master,Purser,Radio Officer,Receptionist,Refrigeration Engineer,Secretary,Security Guard,Security Officer,Shore Excursion Manager,Shop Manager,Shop Staff,Snack Steward/ess,Sous Chef,Spa Instructor,Staff Captain,Staff Waiter,Staff/Officer Room Steward,Station Cook,Station Head,Storekeeper Provision,Tailor,Upholster,Utility (cleaner),Waiter/ess,Welder,Wine Steward,Wiper,Working Chef,Youth Coordinator.

All position on board almost the same with position in land Hotel/resort.

Recipe: Energy Bars (Dessert)

noreply@blogger.com (robby) — Fri, 19 Jun 2009 16:12:00 +0000

How 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.

Recipe: Lobster Macaroni and Cheese

noreply@blogger.com (robby) — Fri, 19 Jun 2009 15:54:00 +0000

Just 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.
Aged white Cheddar cheese, gra 1/2 lb.
Sherry 2 oz.
1. Sauté celery and onion in butter over medium-high heat until tender. Stir in
flour. Add stock, cream and milk and whisk well.

2. Reduce temperature to low; add seafood seasoning, bay leaves, red pepper and
celery seeds. Cook for 12 to 15 minutes, stirring often.

3. Fold in cheese until sauce is smooth. Finish with sherry.

CONCESSIONAIRES

noreply@blogger.com (robby) — Wed, 17 Jun 2009 02:05:00 +0000

In 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.

The Utility Section (House Keeping)

noreply@blogger.com (robby) — Wed, 17 Jun 2009 02:01:00 +0000

All 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.

The Administrative Section

noreply@blogger.com (robby) — Wed, 17 Jun 2009 01:34:00 +0000

This 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

The Laundry Section

noreply@blogger.com (robby) — Mon, 15 Jun 2009 05:52:00 +0000

All 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.

The Cabin Section (The Steward Section)

noreply@blogger.com (robby) — Mon, 15 Jun 2009 05:49:00 +0000

This 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.

The Cruise Staff

noreply@blogger.com (robby) — Wed, 10 Jun 2009 12:22:00 +0000

This 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

THE SERVICE DIVISION

noreply@blogger.com (robby) — Wed, 10 Jun 2009 11:48:00 +0000

This 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.

The Provision Section

noreply@blogger.com (robby) — Wed, 10 Jun 2009 03:22:00 +0000

The ship's food & beverages supplies are store and issued by this section.

The Utility Section (Galley)

noreply@blogger.com (robby) — Wed, 10 Jun 2009 03:12:00 +0000

The 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.

The Galley Section

noreply@blogger.com (robby) — Wed, 10 Jun 2009 02:44:00 +0000

This 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.

The Bar Section

noreply@blogger.com (robby) — Wed, 10 Jun 2009 02:40:00 +0000

This 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.

The Dining Room

noreply@blogger.com (robby) — Tue, 09 Jun 2009 13:50:00 +0000

The 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.

THE FOOD & BEVERAGES DIVISION

noreply@blogger.com (robby) — Tue, 09 Jun 2009 13:44:00 +0000

The 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.

THE HOTEL DEPARTMENT

noreply@blogger.com (robby) — Tue, 09 Jun 2009 13:19:00 +0000

The 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.

THE ENGINE DEPARTMENT

noreply@blogger.com (robby) — Wed, 27 May 2009 14:48:00 +0000

This 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.

THE DECK DEPARTMENT

noreply@blogger.com (robby) — Wed, 27 May 2009 14:26:00 +0000

The 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.

Organization Of Cruise Ship Personnel

noreply@blogger.com (robby) — Thu, 12 Feb 2009 14:55:00 +0000

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 captain and his officers run the Deck Department and Engine Department but he is also the higest authority of the Hotel Department.
Cruise ships, as well as other vessels, have a basic structure of command and adhere to the formalities of ships at sea. All crew members are expected to follow the rules of conduct established by the cruise line and work together as a team.
In order to run a good ship there has to be a strict structure of authority and rank. Crew members have to take orders from highest ranked personnel, even though they may be from another department. There is a general air of respect, team work and discipline onboard the ship.