A 

Cruise Ship is a passenger ship used for recreational and leisure voyages, in which the
journey itself and the onboard amenities, attractions, activities and entertainment options
are integrant part of the cruise experience.

The rapid growth and specialization process experienced by the cruise industry in the last decades has
also affected the design and general aesthetics, materials, size and overall onboard functionalities,
equipment and amenities of modern cruise ships and recreational vessels to satisfy a clientele more and
more numerous and sensitive to quality, who demands the most diversified services with assurance of
satisfaction and excellence, while providing solutions to the growing concerns about the cruise
industry’s environmental impact on marine and coastal communities and ecosystem.

SHIP ORGANIZATION
Master – over- all in command of ship.
DECK DEPARTMENT
In general the deck department is responsible for the navigation of the ship when at sea and this
includes keeping a continuous look out in all weathers. During this period the never- ending task of rust-
prevention, painting down, washing, preparing cargo spaces and the maintenance of both cargo and life-
saving gear are carried out. All the operations necessary for mooring and unmooring as well as the
preparation and stowage of all cargo handling gears are also the responsibilities of this department.

1st Mate – (Chief officer) He is responsible for the stowage of the cargo, stability, deck equipment and
maintenance, as well as the day- to- day management of the officers and personnel in the deck
department. At sea he keeps the morning and dog watches. Several companies.

2nd Mate- He is usually the navigating officer and assist the chief officer with cargo works. Responsible
for the navigation and bridge equipment and at sea keeps the middle and afternoon watches. He is also
the Medical Officer
3rd Mate- He keeps the forenoon and first watch at sea under the watchful eye of the master.
Responsible for the up keep of the lifesaving appliances and firefighting equipment and in port,
supervises the, cargo work.

Boatswain (Bo sun) - Most senior among deck rating. Responsible for all the deck works which
includes ship maintenance, repair of deck equipment’s, assist the OOW in the cargo works. Gets job
order from the Chief Officer and distribute them among his subordinates. He ranks as pretty officer

Able Bodied seaman (AB) – Senior deck hand. Assist the bosun in supervising lower rating in
routine activities in port underway. May stands as look- out and helmsman. He stand watch together
with the duty officer on in port

.
Ordinary seaman (O.S.) – Junior deck hand. Performs the duties of an ordinary deck
hand, assts the bosun in all deck work. He is usually on a day- work.

Navigating cadets / Apprentices - seafarer under training to become deck

officers. They are either indentured for the period of the training or are under
agreement to the shipping company.

ENGINE DEPARTMENT
Propelling machineries may be either steam or diesel and a constant watch has to
be kept at sea on the engines, lubrication, pressures, fuel supply, auxiliaries, pumps
and generators. In port power is required for driving winches, lighting, heating,
refrigeration etc. the manning of this department depends largely on the type of ship,
engine and age.

Chief Engineer- He supervises all the work appertaining to the engine room. He
heads the Engine department.

2nd Engineer – Keeps the morning and dogwatches and is responsible for the
maintenance of the engine room, deck and other machineries, In-charge in the
upkeep of the main engine.
3rd Engineer- Keeping the middle and the afternoon watches. He is in-charge in the
upkeep of the auxiliary engine. He sometimes serves as an electrician in the
absence of such.

4th Engineer – Keeps the forenoon and first watches where he is under the direct
supervision of the Chief engineer. In-charge of all engine pumps and bunkering.

Electrician – Upkeep, repair and maintenance of all electrical equipment and

Machineries.

Oiler - Senior engine rating. Stand watch together with the engine OOW.
Generally gets instructions from the 2nd engineer.

Wiper – junior engine hand. Usually on a day- work assignment.

CATERING DEPARTMENT
On cargo vessels this is a small but busy department under the chief steward and is
responsible for preparing and serving meals, and for the cleaning of saloons
accommodation and alleyways.

Chief Steward – Chief of the catering department and is in-charge of the daily
menu, victual supply, linen and cleaning materials.

Chief Cook – Responsible for preparing the meals. On some vessels where there is
no chief steward, he does the responsibilities of a chief Steward.

HOTEL DEPARTMENT

-In order to provide efficiency on board a cruise ship, the ship’s personnel is divided into three
sections– the Deck, Engineering, and the Hotel. The Hotel Department includes everything that is
related to the passenger section, just like in a regular hotel or resort.
The Hotel Department is also divided into several sections for ease of fulfilling the various tasks. It
includes Food and Beverage, Purser (accounting), Hotel Administration, and
the Housekeeping sections. The Hotel Manager, often sometimes called Chief Purser, is in charge of
the Hotel Operations.

HOTEL MANAGER

-This position is also called: Director of Hotel Services / Passenger Services Director (PSD), Executive
Purser

The Hotel Manager is the supervisor of all of the departments under the Hotel Division on a cruise
ship, which excludes the Deck and Engine. Ultimately, it is this individual’s task that determines the
quality and success of the cruise ship – as far as the passengers are concerned

FOOD AND BEVERAGE MANAGER / DIRECTOR

-  The Food and Beverage Manager / Director is the head of the entire department. The jobs within the F&B
Department aboard a cruise ship are subdivided into several groups - Food and Beverage Administration,
Restaurant, Bar, Room Service and Culinary (Galley) divisions. The Restaurant Division is also subdivided
into five areas of operations - Main Dining Room(s), Top Deck Buffet / Casual Dining Restaurant, Specialty
Restaurants, Room Service and Officer / Staff / Crew Mess.

CRUISE DIRECTOR

-The position of Cruise Director is one that is worked up to after having been cruise staff and an
Assistant Cruise Director for a while. In addition, a Cruise Director is also usually an individual that has
had experience as an entertainer, and possibly has been the lead entertainer on a cruise ship.

The Cruise Director position is largely administrative, and they are responsible to direct all of the
entertainment functions on the cruise. Most likely, they will still perform a couple of shows on each
cruise. The Assistant Cruise Director helps them in the planning and carrying out of the necessary
activities.

CHIEF PURSER
-Chief Purser position manages the company safe, ship clearance and the handling of
all the ships documents. The position supervises the front desk team, coordinates
onboard special requests from Expedition team, Charterer and Passengers. Chief
Purser processes payroll for crew, coordinates all crew matters with Human
resources, controls onboard point of sale systems, prepares financial reporting and
manages efficiently all details for passengers and crew financial issues.

CHIEF HOUSEKEEPER

-The Chief Steward/Housekeeper position is the lead position in the Housekeeping

Department on a cruise ship. They provide leadership and supervision over the entire
housekeeping staff, which also includes cabin services, the bell staff, and the handling
of the passenger luggage and distribution.
All responsibilities necessary for the smooth operation of the housekeeping department fall under
this position – including hiring and firing. Housekeepers keep all areas of the ship clean with the
exception of the crew areas, the ship’s offices, and the dining areas.
 LESSON II

INTRODUCTION TO
GALLEY
MANAGEMENT,
MESSHALL SERVICES,
AND PROCEDURES.
GALLEY MANAGEMENT
Over twenty sailors covering a round-the-clock watchstanding schedule; a couple dozen scientists and
engineers pulling fieldwork-level hours — making sure all these people have a variety of hearty healthy
food available when they need it is the challenge facing, and admirably met by, the galley.

Chief steward Tony, in his element

Thanks to chief steward Matt for a generous overview of the role of the galley
“Galley” (referring to the kitchen) is a term used to name a particular space onboard the
ship, along with “mess” (the dining area), and “scullery” (the area devoted to cleaning
dishes and disposing of food scraps. The word “galley” is also used to refer, collectively,
to the chief steward, steward, and mess attendant who operate these areas.

The galley is responsible, before departing port, for provisioning the ship. This entails,
essentially, grocery shopping. The ship’s stores are not totally emptied and preplaced
from scratch at the end of each voyage; rather, a permanent stock of supplies is
maintained on board and is supplemented as needed at each port of call. This means a
steward’s job can include some fairly long-term planning: for example, the favorable
midwestern meat and poultry prices encouraged stocking up on these items in Marinette
following the ship’s launch, rather than in subsequent, more pricey ports like Puerto
Rico or Honolulu. No matter where it happens, “filling the box” involves acquiring a lot of
food. According to Matt, this is by far the most difficult aspect of the steward’s role.
Depending on the port, logistical support for obtaining produce, dairy, dry goods, fish,
and meat can range from a dedicated procurer per category to one big solo trip to
Costco. In the end, this shopping trip has to top off a store capable of feeding thirty or
more people for up to as many days.

MESS HALL

On pre-spaceflight Earth the term mess or mess hall was used for dining and
accommodation facilities on ships and military bases. This term has been adopted
to refer to areas on space ships, starships, and space stations where officers and crew
have meals and spend leisure time.

LESSON III
 DIFFERENT PARTS OF

GALLEY AND MESS HALL, WITH THEIR

BASIC

FUNCTIONS AND PURPOSES

GALLEY DOOR
Description. Often used where clearance in front of a cabinet or closet is too limited to permit use of
conventional swinging doors, galley doors are designed to swing only a short distance into the room
before travelling off to the side of the cabinet opening.

Galley style pantry

boasting stacked glass mullion cabinets beside a window over a round pantry sink fitted with a brass
vintage faucet. Artisan Signature Homes.

GALLEY CABINET
Traditional galley designs typically feature upper and lower cabinets on each side for
maximum storage and symmetry. Contemporary and modern galley kitchens switch it
up with asymmetrical cabinets, such as one wall with upper and lower cabinets opposite
another with lower cabinets only.

GALLEY KITCHEN

Kitchens come in all shapes and sizes, but they primarily fall into one of five different layouts: L-
shaped, U-shaped, G-shaped, one-wall, and galley. Of the five, galley kitchens are the perhaps
the most efficient, both in terms of actually cooking and maximizing space. “Galley kitchens are
longer, narrow spaces that provide upper and lower cabinets in a walkway-type layout,” says
Abbe Fenimore, founder and principal designer of Dallas-based firm Studio Ten 25. Essentially,
all of the “stuff” that makes up a kitchen—appliances, storage space, and countertops—run along
two parallel units, forming something of a corridor.

MESS HALL AREAS

 CASHIER AREA

This Cashier job description sample is optimized for posting on online job boards or careers pages. It’s
easy to customize with key cashier job duties and responsibilities for your company or retail store.

Cashier responsibilities include:

 Managing transactions with customers using cash registers

 Scanning goods and ensuring pricing is accurate
 Collecting payments whether in cash or credit

Job brief
We are looking for a Cashier to manage all transactions with customers accurately and efficiently.

Cashier responsibilities include receiving payments and issuing receipts, gift-wrapping packages and
keeping track of all cash and credit transactions. To be successful in this role, you should have previous
experience in a customer service position and good knowledge of how cash registers operate. You should
also be available to take evening and weekend shifts occasionally.

Ultimately, you’ll ensure all transactions run smoothly and will help us maximize customer satisfaction.

Responsibilities

 Manage transactions with customers using cash registers

 Scan goods and ensure pricing is accurate
 Collect payments whether in cash or credit
 Issue receipts, refunds, change or tickets
 Redeem stamps and coupons
 Cross-sell products and introduce new ones
 Resolve customer complaints, guide them and provide relevant information
 Greet customers when entering or leaving the store
 Maintain clean and tidy checkout areas
 Track transactions on balance sheets and report any discrepancies
 Bag, box or gift-wrap packages
 Handle merchandise returns and exchanges

Requirements and skills

 Work experience as a Retail Cashier or in a similar role in sales

 Basic PC knowledge
 Familiarity with electronic equipment, like cash register and POS
 Good math skills
 Strong communication and time management skills
 Customer satisfaction-oriented

FOOD DISPLAY AREA

It is an area where food were displayed.

LESSON 3.1

LAYOUT OF GALLEY
Galley Kitchen Basics
A galley kitchen is a long, narrow kitchen that has base cabinets, wall cabinets, counters, or other
services located on one or both sides of a central walkway. Less often, a galley is called a corridor
kitchen because its main traffic lane is a long, narrow aisle.

The countertops can be interspersed with appliances like fridges, sinks, cabinetry, and other

functional items.

Since galley kitchens are small, they tend to be less expensive to build or remodel than with other
kitchen layouts. Also, galley kitchens are ergonomically better than some other kitchen design layouts
since key services are clustered around each other. This means that walking toward or reaching for
items between the refrigerator, stove/oven, and sink is kept to a minimum.

HOW DO YOU LAYOUT YOUR GALLEY KITCHEN?

A galley kitchen consists of two parallel runs of units forming a central corridor in which to
work. The galley layout works well for all kitchen styles; it’s also the preferred design of many
professional chefs, who love it because it enhances safety and efficiency during cooking. Just
like the compact galley on ships, for which the layout is named, galley designs optimize space by
packing in an abundance of storage and work area, making them ideal for small kitchens. If
you’re considering a galley layout or revamping one you have.

What is the Right Appliance Layout for Your Kitchen?

1. Assess your space. Though galley kitchens

2. work best in small spaces, they can also be good for medium-sized kitchens, such as the one pictured
here. However, be aware that if the opposing runs are too far apart, the kitchen will lose its efficiency.
(This kitchen gets it right.)

3. Also know that a galley layout, while ideal on a professional level, is usually an enclosed space without
a dining area. That means that if there’s no possibility of opening up the space, it’s potentially not the
most sociable of arrangements. On the other hand, a galley layout in an open-plan space can offer the
best of both worlds. (Read on for details about galley kitchens with islands.)

2. Choose your galley look: Symmetrical … When it comes to galley kitchens,

there are two layout preferences. The first is relatively symmetrical, as seen here. This usually
means the length of the runs and the arrangement of units on each side mirror each other as much
as possible — or as much as you want.

… or asymmetrical. You can opt for an asymmetrical layout instead, using various

approaches. One involves focusing tall cabinets or a bank of appliances on one side of the room,
with base and wall units on the other. Or you can go with a mix of tall and wall units along one
side, with a single run of base units on the other if, for example, you have an open-plan space, as
pictured here.

3. Put tall cabinets on one wall. If you’re designing a galley kitchen as described above, it’s
preferable to go for a wall length of at least 12 feet so the sink and cook top can be placed far enough
away from each other. For safety, these should be at least a foot apart, but since that wouldn’t leave
any work space, we always try to site them more than 3 feet apart. In this arrangement, a run of 12 feet
allows for sufficient sink capacity, with cabinets or drawers beneath the range — occasionally
adaptation is required for top drawers in this scenario — and it ensures that all the major appliances fit.

Finally, 12 feet allows space for the units on the opposite run — the fridge, oven housing and pantry
storage, for example. This arrangement provides ample storage space, helping keep the kitchen tidy and
the counter tops free of clutter.

4. Or break up the run. You might prefer an asymmetrical layout with tall and base
units along the same wall. For example, if a wall is just over 12 feet long, it’s likely to have three
tall housings at one end and three base units at the other. Typically, there would be wall units,
floating shelving or a window above the base units. Along the opposite side you could have wall
units, shelving, a window or even a clear wall.
This arrangement works really well if the kitchen is quite narrow, since without a tall bank of units as
you enter the kitchen, the space will feel more open.

Browse Thousands of Inspirational Galley Kitchen Photos

5. Work with a galley corridor. Depending on the layout of your home, galley kitchens may or
may not be closed off at one end. If the far end leads to another room or the garden, it will see heavy
traffic because it will become a thoroughfare.

Depending on the number of people in your household, this may not be a problem, but if you have small
children or pets, you won’t want them charging through the kitchen while you’re holding a sharp knife
or a pan of boiling water.

You can enhance the safety of your layout — particularly where the corridor is very narrow — by
planning your kitchen with the sink and cook top on the same run. Though less efficient than having
those features opposite each other, this arrangement focuses your appliances in one area, so you won’t
have to turn to the opposing run with potentially dangerous items in your hands.

6. Enhance a closed-off kitchen wall. A galley kitchen closed off at one end can be a safer
layout, because there’s only one entrance, giving the cook greater awareness of others coming and
going. But how to make good use of this wall space? It might be there’s a window here, in which case it’s
important not to block your kitchen’s natural light. Adding a stool would let you sit at the far end to
write out shopping lists or chat on the phone.

Alternatively, there might be room for some open shelving, a nice painting or perhaps a family-friendly
chalkboard wall, as seen here, which can be used for playful drawings and notes or for shopping or to-do
lists.

The clever use of the mirror in this compact kitchen is also worth noting; it creates the impression of a
bigger space.

7. Create a galley with an island. I’ve mentioned that enclosed galley kitchens may not be the
most sociable setting for the cook. A popular adaptation, when space allows, is the inclusion of an island.

In this kitchen, the island replaces one of the runs to become part of the kitchen layout and
functionality. It sits parallel to the longer run of units and typically houses either the range or the sink.
Whichever of those is not positioned in the island would be staggered on the opposing run rather than
directly opposite. This staggering is safer and more efficient during cooking, because it reduces the
amount of turning required between the sink and stove.
8. Make your galley sociable. Some homeowners want to add an island to a galley layout yet
intend to keep the additional work surface clear. This is often the case with bakers, who like to use the
space for rolling out pastry.

This was part of the goal for the kitchen seen here, which was designed for a professional recipe
developer who worked from home. Her kitchen also had to accommodate the needs of her husband and
two young children, and the seating on the far side of the island helps with this, keeping the kids safely
clear of the cooking area but ensuring a more sociable arrangement than a standard galley would have.

9. Add seating. Sometimes there’s space for a small peninsula or breakfast bar in a galley kitchen,
providing additional storage as well as dining space. Here, the peninsula at the far end of the kitchen is
fully clear of the cooking zone and has seating on the far side. (It also doubles as a butcher block.)

If there’s space to add a table between the opposing runs of your galley kitchen, this can sometimes
work. However, you need to be careful when planning the space, because if it pushes your work
surfaces too far apart, they’ll be much less efficient.

Adding a small cart as an extra work surface might be an effective alternative, although in most cases
there’s sufficient counter space in a galley to eliminate the need for this — unless it’s a specialized
addition such as a butcher block.

Find a New Kitchen Cart for More Storage Space

10. Enhance a sense of space. When considering a galley layout, homeowners are keen to avoid a
“corridor” effect, in which the kitchen feels small and enclosed. But even in small spaces, there are ways
to avoid this.

As already mentioned, losing the continuity of tall units in favor of wall units or shelving will help open
up the space. The choice of furniture also helps: High-gloss finishes in pale colors are best for reflecting
light and enhancing a sense of space. Similarly, doors and drawers without handles give a clean look and
take up less physical space than handled ones.

Finally, lighting is key. Well-placed and oversized lighting will soften the kitchen’s look and create the
impression of more space.
 LESSON 3. 2

LAYOUT OF MESS HALL

MESS HALL - it is a large room where group of people eat their meals.
 LESSON 3.2.1

OFFICERS MESS

MESS OFFICERS
a place where officers eat or take recreation.

LESSON 3.2.2
 CREW MESS
Crew mess is the dining area where cruise ship crew members have their breakfast, lunch, and dinner.
The meals for crew members are prepared in the crew galley so it’s not the same food as the one for the
guests, however, let’s say the food is Ok. Usually, there are two to three dining areas for employees on a
cruise ship (crew mess, staff mess, and officer mess) Some cruise lines like Celebrity Cruises
incorporated one dining area for all the shipboard employees. All meals are free and you have a variety
of choices such as salad bar, desserts, hotline dishes, soup, cold cuts, juices, and sometimes pizza or
burgers. In the past years with the release of new ships, the cruise lines have improved the dining
facilities for crew members.

LESSON IV
 EQUIPMENT AND UTENSILS FOUND

AT THE

GALLEY AND MESS HALL

WITH THEIR

RESPECTIVE USAGE

COOKING RANGE

A cooking range is a stove with room for cooking several different things at one time. Technically, only
the top section of what most people call a stove can be defined as a cooking range. This flat section of
the stove usually contains a number of flat heating elements or cooking surfaces, either gas or electric.
Ranges may be combined with ovens or configured separately. Some manufacturers consider the cook
top and oven to be two separate units, but others will refer to the entire combination of cooking stove
top and oven as a range.

DEEP FAT FRYER

an electric appliance that heats fat or oil into which food is immersed for frying

Combi steamers

 (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi

ovens) are cooking appliances typically used in professional catering or food service operations. Combi
steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting
between them automatically during the cooking process.

FREEZER
An appliance or room used to store food or other perishable items at temperatures below 0° Celsius (32°
Fahrenheit). Refrigeratornoun. A household appliance used for keeping food fresh by refrigeration
(short form fridge).
DISWASHING MACHINE
 a machine for washing dishes, kitchen utensils, etc., automatically. 2. a person who washes dishes.

STORAGE BIN
The storage bin is the smallest available unit of space in a warehouse. The storage bin therefore
describes the position in the warehouse where the goods are or can be st

ored. Since the address of a storage bin is frequently derived from a coordinate system, a storage bin is
often referred to as a coordinate.

UTENSILS
CHEF KNIFE
a knife used for preparing food especially : a large, general-purpose kitchen knife usually 8 to 10 inches
long that has a blade curving upward along its length and ending in a narrow point.
KNIFE, FORK AND SPOON
cutlery. noun. the knives, forks, and spoons that you use for eating food. The usual American word is
silverware.

LESSON V

GALLEY AND MESS HALL SANITATION

 AND
HOUSEKEEPING OPERATION
AND
ORGANIZATION

GALLEY AND FOOD HYGIENE

Instruction on Food Hygiene Issues: The Master has to ensure that the crew members handling food are
monitored appropriately during their activity and instructed in food hygiene issues. Appropriate
intervals have to be chosen for instruction sessions. It is recommended to conduct the first instruction
session before commencement of duties on board and to repeat the instruction session after an
appropriate amount of time, depending on the service time on board the ship. Records of the
instructions have to be kept, documenting the date and the names of the instructed crew members. On
ships without a ship’s cook the crew member responsible for the preparation of the food shall be
trained or instructed in the fields of food and personal hygiene in addition to handling and storing
regulations on board. Staff hygiene to avoid food-related infections: Crew members working in an area
where food is handled have to keep a high degree of personal cleanliness; they have to wear
appropriate and clean work clothes and protective clothing where necessary. Before the start of work,
each new work segment and after each visit to the toilet, hands have to be washed thoroughly with
liquid soap under running warm water. The drying of the hands has to be done with disposable towels.
Before starting work any rings, watches, wristbands have to be removed. Injuries on hands and arms
have to be properly taken care of and covered with a waterproof material. (An appropriate glove might
have to be worn.) Food may not be coughed or sneezed on. Smoking is prohibited in food areas.

 Biological hazards
 are organic substances that present a threat to the health of people and other living organisms.

CHEMICAL HAZARDSA hazardous chemical can be a solid, liquid or gas. It can be a pure substance,

consisting of one ingredient, or a mixture of substances.

HOUSEKEEPING
Housekeeping is an operational department in a hotel, which is responsible for cleanliness,
maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. A hotel survives on
the sale of room, food, beverages and other minor services such as the laundry, health club spa and so
on the work or activity of cleaning and preparing rooms for customers (as in a hotel) —often used
before another noun housekeeping servicestook a housekeeping job at a nearby hotel also : the
department or employees responsible for doing such work If you need fresh towels you can call
housekeeping.
 LESSON VI

GALLEY AND MESS HALL SAFETY

AND SECURITY PROCEDURES

 THAT INCLUDE HOUSE RULES,

THE DO’S AND DON’T

MESS RULES AND REGULATIONS

The mess arrangement of the hostel is compulsory for all the inmates without any exception i.e, no
student is allowed to stay in the hostel without being a member of mess.

- When the hostels have excess demand for accommodation and is unable to provide accommodation to
all the applicants, the students who find accommodation nearby may be permitted to have the mess
facility by collecting full charges for that academic year with an undertaking from such students that
they shall join the hostels as and when the hostels provide them accommodation. However, this number
shall not exceed 25 at any time.

- Such students has to submit a separate request form in the format provided by paying the prescribed
fee and submit the same to the office.
- Students should sign the mess joining register kept in the mess at the time of joining the mess.

- Service in the mess shall be between scheduled hours only & closed after lunch on every Saturday for
maintenance. The Mess timings are as follows and the students should strictly adhere to these timings.

Mess Timings

Breakfast 7.00 am to 9.00 am

Lunch 12.45 pm to 2.45 pm

Snacks 4.45 pm to 5.45 pm

Dinner 7.00 pm to 9.00 pm

- The Self system of disposable will be followed in all messes. No food will be reserved for the late
comers.

- The Non vegetarian food will be served ( chicken only ) as an extra item on specified days of the week.

- The Management of the Mess may be entrusted to student prefects (six members committee -three
from north & three from south of which two shall be girls) who change every month, but the financial
control will rest with the Management. In case of no student or students come forward to be prefects,
the Warden with the assistance of Mess Supervisor will run the mess.

- Call for prefects will be made on 25th of every month. Submission of the menu and approval shall be
made on or before the last day of every month. The approved menu will be displayed on the notice
board . The prefect ship will be valid from 5th to 4th of next month. In case of no prefects the hostel
management will run the mess.

- A boarder can change the Mess only once in a semester from vegetarian to non-vegetarian or vice-
versa.

- Boarders who stay out, without any valid reasons, during the term are liable to pay the full charges of
the Mess. Only during the vacation they are exempted from paying charges. However, the establishment
and mess charges of the staff (Rs.100/- per month) will have to be shared by them also.

- In case of students who do not use mess facility for 3 continuous days or more or going home during
college vacation, with prior intimation, concession may be given by the Warden. However leave and
absence must be intimated to the mess supervisor by surrendering the mess ID card and Printed original
Mess Leave slip shall be sought from the Mess Supervisor. After completion of the vacation, to avail the
food facility in the mess, report to the mess supervisor with the Printed original Mess Leave slip and
shall take back the ID card. During vacation period, the boarder shall show their ID card to the mess
security and shall enter the mess to avail further food facility.
- The Mess rates will be calculated on the basis of dividing system & the same will be announced on the
notice board every month. The hostelites Mess attendance , corresponding expenditure for every month
with balance at their credit will also be displayed by the authorities. Hostelites can lodge written request
to the warden for rectification in case of discrepancy if any within the specified date. After the elapse of
specified date the request will not be entertained.

- Neither the prefects nor any other students have a right to stop food or any other mess facility to any
of the bonafide students of the mess. If any such act is found, such prefect/hostelite shall be expelled
from the hostel and mess by the Warden with immediate effect.

- No student/prefect has any right to appoint or dispense with service of any staff member of the mess.

- Food will not be supplied to hostel rooms except to sick students, with the permission of the Warden
and only sick diet (i.e. milk and bread) will be supplied. Used utensils shall be return to the mess
immediately by the hostelite.

- Except Mess prefects, other hostelites are forbidden to enter the kitchen. They should treat all the the
Mess workers with courtesy. Manhandling of any staff or using abusive language against them will end
in the expulsion of the student from the hostel immediately after due enquiry.

- The boarders should produce identity cards whenever the mess supervisor/security feels to identify
them before taking food.

- The menu of the mess should be prepared by the prefects in consultation of the Warden. The menu so
specified by the mess prefects will be duly approved by the Secretary, to have an effective control over
the cost.

- The Mess prefects will act as a representatives for the whole hostel and report to the warden about
the quality of food & on the general cleanliness in and around the mess. The Mess prefects shall also
bring to the notice about the quality of service given by the mess staff.

- Entertaining Guests into the mess can be done only the hostelites. The host should accompany the
guest and obtain the guest coupon at the dining hall with the mess supervisor. The guest rates shall be
according to the rates fixed by the hostel management from time to time.

- No boarder other than prefects should interfere in the Mess affair. If he /she has any grievance or
suggestion, he/she should report to the Warden

- The sole aim of the Management is to provide all the facilities to the inmates, both in the hostel and
the mess and creation of an environment conducive for study and peaceful stay. The Management
reserves the right to add, alter or delete, any rules from time to time.

- Hostelites who are found violating the rules and regulations of the Hostel and Mess are liable to be
expelled from the Hostel. During vacation if the strength of the boarder falls below 100 the
management reserves the right to stop the mess services temporarily.
 LESSON VII

CONTROL MEASURES

AND PROCEDURES IN CASE OF

GALLEY AND MESS HALL FIRE

 

FIRE ON GALLEY

- Warn passengers and make a distress call on your marine radio.

- Shut off fuel lines and gas lines immediately.

- Try to put out the fire using your bucket and fire extinguisher.

- If a burning object can be safely moved, throw it into the water quickly.

- Close all hatches, vents and ports to reduce oxygen.

- Remove LPG cylinders from the heat source. If this is not possible, spray water on cylinders to keep
them cool. If flames are threatening to engulf a gas cylinder, you should abandon the vessel.

- Manoeuvre the vessel downwind.

- Keep a close watch on the area once the fire is out.

FLOOR CLEANING AND MAINTENANCE METHODS USED BY
HOUSEKEEPING.

Importance of Floor Maintenance

The key to achieving clean, attractive looking floors is regular maintenance (including using mats,
mopping floors, etc.) and choosing the right floor cleaning products and supplies. The following methods
can help keep finished floors looking great all year round.esults (1.79 seconds) 

MOPPING
A mop (such as a floor mop) is a mass or bundle of coarse strings or yarn, etc., or a piece of cloth,
sponge or other absorbent material, attached to a pole or stick. It is used to soak up liquid, for cleaning
floors and other surfaces, to mop up dust, or for other cleaning purposes.

SCRUBBING
to rub (a surface) hard, with or as if with a brush, soap, and water, in order to clean it

to remove (dirt), esp by rubbing with a brush and water.

POLISHING
Polishing may change the quality of the material by, for instance, adding an extra substance to protect
it. They both leave the floor shinier overall.

BUFFING
is defined as a finishing process that involves the use of a loose abrasive on a wheel. To polish a work
piece, a manufacturing company may use a wheel that’s covered with an abrasive disc. The loose
abrasive on the disc essentially removes superficial material and imperfections, thereby creating a
smoother surface.

SCARIFYING
industrial concrete floors is a preparation method prior to installing certain concrete floor coatings. It is
an effective solution for removing thicker existing floor coatings and resurfacers. Scarifying loosens the
bond between the concrete and the surface coating revealing bare concrete underneath.
SPRAY CLEANING
Is used ti maintain floors that have been polished with a buffable or semi-buffable polish, and the bristle
tips of a brush or the surface of a pad remove both soiling and the surface layer of polish to leave a
smooth, glossy surface.

LESSON Ix

FIREFIGHTING EQUIPMENT

AND
 FIRE PREVENTION

AT THE
GALLEY AND MESS HALL

FIRE FIGHTING EQUIPMENT THAT USED ON BOARD SHIPS

Fire doors
are simply doors with a fire resistance rating used to reduce the speed of fire or smoke between
areas to allow safe egress. Fire doors are an integral part of a fire safety plan. Some fire doors are
designed to be closed at all times. However, fire doors in high traffic corridors like schools, hospitals,
libraries, offices and large public buildings, are designed to stay open under normal circumstances.
These doors are held open by the use of electromagnet hardware wired to the fire alarm system. If
the power fails or the fire alarm is activated the magnet de-energizes and the door closes on its own
FIRE PUMP
an essential part of many water-based fire protection systems. They are used to increase the pressure
(measured in psi and bar) of a water source when that source is not adequate for the system it’s
supplying. These are commonly found in buildings that tend to have a high-pressure demand such as
high-rises or storage warehouses. This blog will review the different types of fire pump options available
to designers.

FIRE HOSE AND NOZZLE

The nozzle on the end of a fire hose is one of the most important pieces of
equipment that a firefighter has at their disposal when combating a hostile fire. It's
the business end of what we do. 

FIRE HYDRANTS
are devices for extracting water from pipelines and water distribution systems. In the event of a fire
outbreak, a fire hydrant can assure fast water supply. The connections to the pipes are tapped with so-
called hydrant wrenches and hydrant standpipes and are further connected to the fire trucks.
Portable fire
extinguishers function by releasing an extinguishing agent intended to cool the fuel, remove or displace
the oxygen, or stop the chemical reaction. Fire extinguishers can put out or control a fire until help
arrives.

Fire Alarm
System is designed to alert us to an emergency so that we can take action to protect ourselves, staff and
the general public.

Fire alarms are found in Offices, Factories, and public buildings, they are a part of our everyday routine
but are often overlooked until there is an emergency at which point, they might just save our lives.

Whatever the method of detection is, if the alarm is triggered, sounders will operate to warn people in
the building that there may be a fire and to evacuate.

The fire alarm system may also incorporate a remote signal system which could then alert the fire
brigade via a central station.

FIRE FIGHTING SUIT

A fire proximity suit (also, silvers, silver bunker suit, or asbestos suit) is a suit designed to protect a
firefighter or volcanologist from extremely high temperatures. They were first designed and used in the
1930s. Originally made of asbestos fabric, current models use vacuum-deposited aluminized materials.
 LESSON vIII

FLOOR CARE CLEANING,

 AND

MAINTENANCE PROCEDUre

Floor Care Effective cleaning and Maintenance Methods

Importance of Floor Maintenance 

The key to achieving clean, attractive looking floors is regular maintenance (including using mats,
mopping floors, etc.) and choosing the right floor cleaning products and supplies. The following methods
can help keep finished floors looking great all year round.

Prevention
Floor Matting Program 

Every floor care system starts at the door. Proper matting is the first step to keep grit and moisture off
the floor. 

Outside Matting – Gross soil/moisture knock-off 

Foyer/Entryway – Further soil knock-off 

Inside Matting – Final moisture removal 

Daily/Routine Maintenance 

Dust Mopping 

Dust mopping is the second most important step, keeping floors free of the dirt particles that can
damage the finish and diminish the shine. Dust mopping should be performed daily or as often as
necessary to keep grit off the floor. 

- Dust mopping should be performed daily or as often as necessary to keep grit off the floor. 

- Remove larger debris 

- Make damp mopping more effective 

- Always dust mop BEFORE damp mopping/auto scrubbing 

- Use a clean dust mop 

- DO NOT USE oil-based dust mop treatments 

Damp Mopping or Auto-Scrubbing 

Removes particulate and oily soil and prevents finish from darkening or yellowing from embedded
soil. Damp mopping should be performed daily or as often as necessary if soil load is extremely
heavy. Damp mopping should be performed daily or as often as necessary if soil load is extremely
heavy.Damp mop area daily to with a clean mop to remove soil. Mop water should be change when the
water is dirty. Damp mopping picks up the particulate soil that causes the most damage to a finish. 

- Follow manufacturer's recommended dilution 

- Use a clean mop head 

- Start with clean water – change solution as needed 

- Cleaning with an auto-scrubber is a more effective method to clean floors if one is available. Because
auto-scrubbing is more effective and more aggressive, it only requires half the amount of floor cleaner.
Auto-scrubbing is more effective for 2 key reasons: 

- More aggressive agitation, with pads or brushes. 

- Vacuum pick-up of cleaning solution & soil, similar to an 'extraction' from the pores of the hard surface
floor. This is a key benefit over damp mopping. 

- Spills should be spot cleaned up as soon as possible to avoid liquids standing on the floor that can
damage the finish. 

Low Speed Buffing 

Low speed buffing floors diminishes the surface scratches revealing a fresher, flatter surface. The surface
will reflect light more evenly and give off a shinier glow. Buffing will repair the finish to a smooth shine
and delay the need for recoat. 
- Always clean floor first 

- For durable finishes, use 

- A spray buff to aid 'repair'. This helps fill-in the scratches and abrasion marks to achieve a smooth
surface. 

- A mop-on maintainer for efficiency. Provides same 'fill-in" benefit, but is a more efficient way to apply
the spray buff. 

- Choose pad appropriate for spray buffing 

High Speed Burnishing 

High speed burnishing is much more efficient than low-speed buffing in repairing the finish to a smooth
shine and delay the need for recoat. Normal burnishing removes 1/20th of a layer of finish by "shaving"
off enough finish to smooth and remove light scratches which could the cause be of a "dull" looking
floor. 

- Always clean floor first 

- Burnish frequency should match the requirements of the finish you have chosen for your facility 

- Choose appropriate pad

Interim Maintenance 

Scrub and Recoat (Top Scrub/ Deep Scrub) 

Shine restoration when buffing/burnishing is not enough for a new finish look! 

- Top Scrub/Deep Scrub Considerations: 

- Pad selection and duration of scrubbing are critical 

- Cleaner selection and dilution-Deep scrub with 2-4X cleaner 

- Clear water rinse before applying finish 

Recoating 
Recoating the floor with two coats of finish will replace the finish that was scrubbed off to remove
embedded dirt and light scratches. Adding a third coat will provide even more depth to the gloss. 

- Recoat Considerations

- Finish selection 

- Choose a finish to match burnishing frequency 

- Number of coat 

- Dry time 

Restorative Floor Care 
Strip and Refinish 
The decision to strip and refinish the floor should be made when the floor has darkened/yellowed from
embedded dirt and when scrub and recoat will not give new appearance. 

Stripping Considerations: 
- Use a safe stripper – Avoid the long-term risks 

- Always dilute according to the label on the container 

- Allow the stripper to dwell on the floor as recommended by the manufacture 

- Clear water rinse immediately after picking up the stripper to avoid "dry back" 

- Be sure all the old finish has been stripped before applying new finish 

Finish Considerations: 
- Choose the right finish based on the maintenance frequency of burnishing 

- Apply finish to a clean dry floor 

- Apply at least 4 coats for maximum gloss build 

- Proper dry time is critical for shine and durability 

- Applying finish too thick or thin will affect the shine and durability 

- Finish applied with a dry time between 20 to 40 min. will result in a shiny durable floor. 

- When applying finish it is important to consider the environmental conditions in the facility. Airflow,
humidity, temperature, weather, etc, affect the time it takes floor finish to dry. 

- The polymers need to have time to set up properly to form a smooth, tight film. Formation of the finish
takes place during the evaporation process. 
- Finish applied too thin- If the finish is applied too thin and the liquid evaporates before the polymers
have time to come together, the floor finish film will be weaker and have less shine. 

- Finish-applied too thick-. Finish dries from the top to the bottom forming a "skim" across the top and
traps chemicals, fumes, and moisture under the film and the finish cannot cure properly. This can cause
problems such as streaking, ghosting, black heel marks, and swirling when burnished. 

- 20/40 Rule: If it takes less than 20 minutes to dry, it is applied too thin. If it takes more than 40 minutes
to dry, it is applied too thick. 

- A high-quality floor care program can help protect your floor investment and make a great impression
with customers. Commercial facilities should consider an end-to-end maintenance solution like the P&G
Pro Line Floor Care System. This system ensures the stripper, finish and cleaner are all formulated to
work in conjunction with each other to deliver superior results and extend the length of time between
maintenance cycles. 

LESSON X

FIRST AID PROCEDURE

IN CASE OF

EMERGENCY AT THE GALLEY

 l

How do I apply a bandage?

The key points when applying a bandage are:

.  

make sure the person is comfortable and tell them what you're doing

 work from the side of the injury so you do not have to lean across their body
 keep the injured part of the body supported in the position it'll be in when the bandage is on
  use the right size bandage – different parts of the body need different widths of bandage
 avoid covering fingers or toes when bandaging a limb so you can easily check the circulation
 apply the bandage firmly, but not tightly, and secure the end by folding it over and tying a knot in the
end. You can also use a safety pin, tape or a bandage clip
 as soon as the bandage is on, ask if it feels too tight and check the circulation by pressing on a
fingernail or a piece of skin until it turns pale. If the colour does not return straight away, the bandage
may be too tight, so you should loosen it. Limbs can swell up after an injury, so check the circulation
every 10 minutes after you have put the bandage on
Roller bandages
There are 3 types of roller bandage:

 bandages made of open-weave material – these allow ventilation, but do not put pressure on wounds
and do not support joints
 elasticated bandages – these mould to a person's body shape, and are used to secure dressings and
support soft tissue injuries like sprains
 crepe bandages – these are used to give firm support to injured joints
To apply a roller bandage:

 keep the rolled part of the bandage above the injury and the unrolled part below the injury
 begin by wrapping twice around the injury to hold the end in place
 work up the limb, winding the bandage in spiralling turns, making sure that each new layer covers half
of the previous one
 finish by wrapping the bandage around once more and securing the end
When applying bandages to elbows and knees to hold dressings in place or support sprains or strains,
flex the joint slightly, apply the bandage in a figure of 8, and extend the bandage quite far on each
side of the joint.

When applying bandages on hands to hold dressings in place or support sprains and strains, work
from the inside of the wrist using diagonal turns across the back of the hand to the end of the little
finger, leaving the thumb free.

Tubular bandages
Tubular bandages are used to hold dressings on fingers or toes, or support injured joints. They're
made of seamless fabric tube.

You can get elasticated ones to place over joints such as the ankle. Ones made of tubular gauze can be
placed over fingers or toes, but do not provide any pressure to stop bleeding.
Before placing a tubular bandage over an injury, you may need to cut it to a smaller size.

Triangular bandages
Triangular bandages can be used as large dressings, as slings to support a limb, or to secure a dressing
in place.

If you're using a triangular bandage as a sling on an arm, you use it opened out.

You should:

 ask the person to hold their arm across their chest and support the arm while you work
 put the bandage under the arm and around the back of the neck
 put the other half of the bandage over the arm to meet at the shoulder and tie into a knot
 tuck the loose ends of the bandage in at the elbow, or use a pin
If you're using a triangular bandage to support a lower limb or large dressing, fold it in half
horizontally so the point of the triangle touches the middle of the long edge. Then fold it in half again
in the same direction to make a broad strip.

First Aid: Bandaging

Covering a break in the skin helps to control bleeding and protect against infection. Dressings are pads of
gauze or cloth that can be placed directly against the wound to absorb blood and other fluids. Cloth
bandages cover dressings and hold them in place.

Step 1. Dress the wound

- Put on gloves or use other protection to avoid contact with the victim's blood.
- Clean the wound with mild soap and water.
- Apply a small layer of topical antibiotic if desired.
- Place a clean dressing over the entire wound. Gauze dressings let in air for faster healing.
Nonstick dressings have a special surface that won't cling to the wound.
- If blood soaks through the dressing, place another dressing over the first one.

Step 2. Cover the bandage

- Wrap roller gauze or cloth strips over the dressing and around the wound several times.
- Extend the bandage at least an inch beyond both sides of the dressing.
- Don't wrap the bandage so tight that it interferes with blood flow to healthy tissue.

Step 3. Secure the bandage

- Tie or tape the bandage in place.

- Don't secure the bandage so tight that fingers or toes become pale or blue.

Step 4. Check circulation

- Check circulation in the area below the bandage after several minutes and again after several
hours. If circulation is poor, the skin may look pale or blue or feel cold. Signs of poor circulation
also include numbness and tingling.
- If circulation is reduced, loosen the bandage immediately. If symptoms continue, seek medical
attention.