Part 1 Information for Studying This Course
1.1 Background for Studying This Course
1.2 The Target for Studying This Course
Part 2 Overview of the Cruise Industry
2.1 What Is a Cruise Ship
2.2 Some Information on the Cruise Ships of Different Times
2.2.1 SS Prinzessin Victoria Luise
2.2.2 MV Princesa Victoria
2.2.3 MV Aurora
2.2.4 MS Oasis of the Seas
2.3 How Many Cruise Ships Are Active in the World Today
2.4 How Many New Cruise Ships Have Been or Will Be Put into Operation
2.5 The Introduction of Some Main Cruise Ship Operators
2.5.1 Carnival Corporation & Plc
2.5.2 Royal Caribbean Cruises Ltd.
2.5.3 Genting Hong Kong Limited
2.5.4 Silversea Cruises
2.5.5 Disney Cruise Line
2.5.6 Mediterranean Shipping Cruises
2.5.7 Regent Seven Seas Cruises
2.6 Where Do Passengers Mainly Come From
2.7 Where Do Passengers Like to Travel to
2.7.1 Mediterranean
2.7.2 Canary Islands
2.7.3 Scandinavia
2.7.4 The Caribbean Sea
2.7.5 Alaska
2.8 The Cruise Ship Employment
2.9 Who Works Where
2.1 0The Benefits & Challenges of “Life at Sea”
2.1 0.1 Benefits of “Life at Sea”
2.1 0.2 Challenges of “Life at Sea”
Part 3 Working on the Cruise Ship
3.1 Ships Terminology
3.1.1 Ships View & Terms
3.1.2 The Terms about the Galley Line During Meal Service
3.1.3 About the Dining Room
3.1.4 About the Bar Set up
3.1.5 The Terms about the Supply and Store of Food Products
3.1.6 About Cleaning on Board
3.2 Onboard Departments and Management Structure
3.2.1 Onboard Departments
3.2.2 The General Management Structure
3.2.3 The General Lines of Authority & Identification Stripes of Officers Onboard
3.3 Job Description Onboard
3.3.1 Deck Department
3.3.2 Engine Deparment
3.3.3 Purser Department
3.3.4 Housekeeping Department
3.3.5 Food and Beverage Department
3.3.6 Galley/Kitchen Department
3.3.7 Cruise Staff Department
3.3.8 Entertainment Department
3.3.9 Medical Department （Infirmary Onboard）
3.3.1 0Beauty Salon/Spa
3.3.1 1Photo Department
3.3.1 2Gift Shops Department
3.3.1 3Casino Department
3.3.1 4Other Individual Jobs
3.4 Language & Communication
3.4.1 Shipboard Language
3.4.2 Shipboard Communication
3.5 Team Work & Disciplinary Procedure Onboard
3.5.1 Team Work
3.5.2 Disciplinary Procedure Onboard
Part 4 Customer Service4.1 What Is Customer Service
4.2 Why Are Our Customers Important
4.3 Why Is Good Customer Service Important
4.4 Two Types of Customersexternal & Internal Customers
4.5 Positive Attitude & Negative Attitude Towards Passengers, Colleagues, Supervisors
4.6 What Is Good Customer Service
4.7 What Is Bad Customer Service
4.8 Why Do Business Lose Customers
4.9 The 4 Basic Needs of Customers
4.1 0State of Mind for Offering Services to Passengers
4.1 1Passengers Expectations
4.1 2The 5 Ps
4.1 3Anticipating the Customers Needs
4.1 4How to Satisfy the Needs of Our Guests
4.1 5Art of Speaking to Passengers
4.1 6The Culture Mistakes We Should Avoid
Part 5 Hygiene and Environmental Protection on the Cruise Ships
5.1 Why Should We Study Hygiene Onboard a Cruise Ship
5.2 Public Health Challenges Onboard
5.2.1 Closed Micro Community
5.2.2 Dense Population
5.2.3 International Passengers and Crew
5.2.4 Mobile and Interactive Population
5.2.5 Rapid Turnover
5.2.6 Variable Quality and Safety of Provision
5.2.7 Potential for Explosive Disease Outbreaks
5.2.8 No Standardized Medical Care System
5.3 The Definition and Importance of Food Hygiene and Safety
5.3.1 What is Food Hygiene
5.3.2 What is Food Safety
5.3.3 Costs of Bad Food Hygiene
5.3.4 Bad Food Hygiene Impact on Business
5.3.5 Benefits of Good Hygiene
5.4 The Hygiene Supervising Organizations of Cruise Ships
5.4.1 CIEH
5.4.2 USPH
5.5 What Is Food Poisoning
5.5.1 What Is Food Poisoning
5.5.2 Coutaminated Food Will Cause Illnesses
5.5.3 The Main Symptoms of Food Poisoning
5.6 Food Borne Diseases
5.6.1 Whats Food Borne Disease
5.6.2 Food Poisoning and Food Borne Disease Are Different
5.7 Microorganisms
5.7.1 Bacteria
5.7.2 Characteristics of Bacteria
5.7.3 Pathogenic Bacteria
5.7.4 Spoilage Bacteria
5.7.5 Useful （or Helpful） Bacteria
5.7.6 Growth of Bacteria
5.7.7 Conditions for Bacterial Growth
5.7.8 High Risk Foods
5.7.9 Safe or Low Risk Foods
5.7.1 0Dealing with Poultry Safely
5.7.1 1Avoiding Food Danger
5.7.1 2Bacterial Spores
5.7.1 3Main Food Poisoning Bacteria
5.8 Contamination of Food
5.8.1 Where Do Bacteria Come from
5.8.2 How Do Bacteria Get into Food
5.8.3 Identify the Three Types of Contamination
5.8.4 Prevention of Contamination
5.8.5 Avoid Cross Contamination by Cleaning
5.8.6 Preventing Cross Contamination During Food and Drink Service
5.8.7 The Ten Main Reasons for Food Poisoning
5.8.8 The Food Poisoning Chain
5.9 Food Preservation and Personal Hygiene
5.9.1 Food Preservation
5.9.2 Personal Hygiene
5.1 0Premises
5.1 0.1 Premises Design and Construction
5.1 0.2 Cleaning Premises and Equipments
5.1 1Pest Control
5.1 1.1 The Main Pests
5.1 1.2 Pests Should Be Effectively Controlled
5.1 1.3 Reasons for Attracting Pests to Food Premises
5.1 1.4 Cockroaches
5.1 1.5 Houseflies
5.1 2Food Waste Disposal and Food Safety Law
5.1 2.1 Food Waste Disposal
5.1 2.2 Food Safety Law
5.1 3Environmental Protection
5.1 3.1 The Shipboard Organizational Structure
5.1 3.2 Applicable Environmental Laws
5.1 3.3 Environmental Aspects & Impacts
5.1 3.4 Waste Disposal
Part 6 Safety Practice on the Cruise Ships
6.1 General Safety Precautions—All Departments
6.2 Safety Precautions for Cabins Stewards and Cleaners（Housekeeping）Department
6.3 Safety Precautions for Dealing with Substances Hazardous to Health
6.3.1 How to Deal with Substances Hazardous to Health
6.3.2 How Do Hazardous Substances Enter Your Body
6.3.3 Safety Practices for Dealing with Hazardous Substances
6.4 Personal Booklet
6.5 Safety Training Induction Programme
Appendix 1 General Rules & Regulations for Officers，Staff & Crew Onboard
Appendix 2 Disciplinary Rules，Regulations & Procedures
Appendix 3 Code of Appearance for Crew Members Onboard
Appendix 4 ISM Code Booklet
Appendix 5 Basic Interview Questions about Cruise Ships
Appendix 6 The Pictures of Different Cruise Ships
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